Lemon zest used in this recipe has a much stronger flavor than the fruit’s juice, so though this dish is simple and easy to make, it packs a delicious punch.
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- 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
331g Calories per serving
12.3g Fat per serving
2.2g Saturated fat per serving
7.6g Monounsaturated fat per serving
1.5g Polyunsaturated fat per serving
11g Protein per serving
49g Carbohydrates per serving
8g Fiber per serving
4mg Cholesterol per serving
4mg Iron per serving
152mg Sodium per serving
133mg Calcium per serving
- 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.