Rating: 4 stars
12 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

Serve this simple pasta with zucchini sautéed in 1 tablespoon olive oil.

Recipe by Cooking Light April 2011

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Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary test

total:
28 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium heat. Add 2 tablespoons oil; swirl to coat. Add garlic; cook 30 seconds, stirring constantly. Stir in pepper. Remove from heat.

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  • Bring 6 quarts water and 1 tablespoon salt to a boil in a large pot. Add pasta; cook 8 minutes or until almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Add hot pasta, reserved cooking liquid, remaining 1/4 teaspoon salt, and cheese to garlic mixture. Increase heat to medium-high; cook 2 minutes or until pasta is al dente, tossing to combine. Remove from heat. Add parsley; toss. Place 1 1/2 cups pasta on each of 4 plates; drizzle each serving with 1 1/2 teaspoons olive oil.

Nutrition Facts

397 calories; fat 19g; saturated fat 4.6g; mono fat 11.3g; poly fat 2.5g; protein 13.2g; carbohydrates 44g; fiber 2.1g; cholesterol 12mg; iron 2.4mg; sodium 559mg; calcium 180mg.
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