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Whole-Wheat Spaghetti with Garlic, Parsley, and Lemon

Photo: Levi Brown
Prep time 12 mins
Cook time 15 mins
Yield Makes: 4 servings (serving size: 1 1/4 cups)
Whole-Wheat Spaghetti with Garlic, Parsley, and Lemon is a simple and easy main dish to make. This pasta dish also packs a powerful punch thanks to the lemon zest that has a much stronger flavor than the fruit’s juice.

Ingredients

  • 8 ounces whole-wheat spaghetti
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 cup chopped garlic
  • 1 3/4 cups chopped flat-leaf parsley
  • 3/4 teaspoon black pepper
  • 1 tablespoon freshly grated lemon zest
  • 1/4 teaspoon kosher salt
  • 1/2 ounce Asiago, Pecorino, or Parmesan cheese, shaved with a vegetable peeler

Nutrition Information

  • calories 331
  • fat 12.3 g
  • satfat 2.2 g
  • monofat 7.6 g
  • polyfat 1.5 g
  • protein 11 g
  • carbohydrate 49 g
  • fiber 8 g
  • cholesterol 4 mg
  • iron 4 mg
  • sodium 152 mg
  • calcium 133 mg

How to Make It

  1. Cook the pasta according to the label until al dente. Reserve 3 TBSP cooking liquid; drain.

  2. Meanwhile, heat 2 TBSP oil in a large skillet over medium heat. Reduce the heat to low, add the garlic, and cook, stirring frequently, until golden brown and fragrant (3-4 minutes). Stir in the parsley, pepper, and lemon zest. Cook, stirring often, until the parsley is tender (3-4 minutes).

  3. Add the pasta and cooking liquid to the skillet with the salt and remaining TBSP oil. Toss until well mixed. Top with the cheese and serve.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.