Whole-Wheat Spaghetti With Garlic, Parsley, and Lemon

This makes for a simple weeknight meal. A few fresh ingredients, a few cooking implements, and a few minutes are all that’s needed. You may not be a fan of whole-wheat pasta, because once it’s overcooked, it turns mushy & gummy, and who likes that? Just make sure to taste the spaghetti after 4 minutes, every minute, until it’s al dente, and it will be delicious. You can also use regular spaghetti as well.

serves: 4
from: Health Magazine January/February 2013

8 oz whole-wheat spaghetti
3 tablespoons extra-virgin olive oil divided
16 cloves of garlic, chopped
1 ¾ cup chopped parsley
¾ tsp black pepper
1 tablespoon freshly grated lemon zest
¼ tsp kosher salt
¾-1 oz shaved or grated Parmigiano Reggiano, Pecorino or Asiago

Heat 2 tablespoons of the 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 (4-7 minutes). Stir in the parsley, pepper, and lemon zest. Cook, stirring often, until the parsley is tender (3-4 minutes).

Meanwhile, cook pasta in boiling, salted water until al dente. Reserve 3 tablespoons cooking liquid; drain.

Add the pasta and some of the reserved pasta water to the skillet. Toss until well mixed, then season with salt to taste. Add a drizzle of olive oil and more cooking liquid if necessary. Top with the cheese and serve.

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