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.
Good to Know
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 Info
-
331g Calories per serving
-
12.3g Fat per serving
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2.2g Saturated fat per serving
-
7.6g Monounsaturated fat per serving
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1.5g Polyunsaturated fat per serving
-
11g Protein per serving
-
49g Carbohydrates per serving
-
8g Fiber per serving
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4mg Cholesterol per serving
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4mg Iron per serving
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152mg Sodium per serving
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133mg Calcium per serving
Instructions
- 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.
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