Whole-Wheat Spaghetti with Garlic, Parsley, and Lemon

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.

Yield: Makes: 4 servings (serving size: 1 1/4 cups)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 331
  • Fat: 12.3g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 7.6g
  • Polyunsaturated fat: 1.5g
  • Protein: 11g
  • Carbohydrate: 49g
  • Fiber: 8g
  • Cholesterol: 4mg
  • Iron: 4mg
  • Sodium: 152mg
  • Calcium: 133mg

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

Preparation

  1. 1. Cook the pasta according to the label until al dente. Reserve 3 TBSP cooking liquid; drain.
  2. 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. 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.
Note:

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.

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