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Photo: Kristin Teig
Active Time:10 minsTotal Time:25 minsServings:8Jump to Nutrition Facts
Active Time:10 minsTotal Time:25 minsServings:8
Active Time:10 mins
Active Time:
10 mins
Total Time:25 mins
Total Time:
25 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2quartswater1tablespoonkosher salt plus 1/2 teaspoon, divided1poundwhole-wheat spaghetti or gluten-free spaghetti¼cupextra-virgin olive oil3garlic cloves, smashed and peeled3fresh rosemary sprigs1cupfreshly grated Pecorino Romano cheese, plus more for serving1teaspoonlemon zest½teaspoonground pepper, plus more for serving
Cook Mode(Keep screen awake)
Ingredients
2quartswater
1tablespoonkosher salt plus 1/2 teaspoon, divided
1poundwhole-wheat spaghetti or gluten-free spaghetti
¼cupextra-virgin olive oil
3garlic cloves, smashed and peeled
3fresh rosemary sprigs
1cupfreshly grated Pecorino Romano cheese, plus more for serving
1teaspoonlemon zest
½teaspoonground pepper, plus more for serving
DirectionsBring water to a boil in a large pot over high heat. Season the water with 1 tablespoon salt. Add pasta and cook for 1 minute less than directed on the package, usually 6 to 7 minutes. Reserve 1 1/2 cups of the pasta cooking water, then drain the pasta well.Meanwhile, heat a large skillet over medium-high heat. Add oil and heat for another minute. Add garlic and rosemary and cook until the rosemary is fragrant and crispy, 2 to 3 minutes. Transfer the rosemary to a paper-towel-lined plate to drain. Continue to cook the garlic until golden brown, about 1 minute. Using a slotted spoon, remove and discard the garlic.Add the cooked pasta to the skillet and, before combining with the oil in the pan, sprinkle the bare pasta with cheese, lemon zest and the remaining 1/2 teaspoon salt. Add 1/2 cup of the reserved pasta water and begin tossing to coat the pasta in the light cheese sauce. Continue to toss, adding more pasta water as needed, to create a creamy sauce. Season with pepper and serve topped with additional cheese, crispy rosemary needles and more pepper, if desired.Originally appeared: EatingWell Magazine, September 2021
Directions
Bring water to a boil in a large pot over high heat. Season the water with 1 tablespoon salt. Add pasta and cook for 1 minute less than directed on the package, usually 6 to 7 minutes. Reserve 1 1/2 cups of the pasta cooking water, then drain the pasta well.Meanwhile, heat a large skillet over medium-high heat. Add oil and heat for another minute. Add garlic and rosemary and cook until the rosemary is fragrant and crispy, 2 to 3 minutes. Transfer the rosemary to a paper-towel-lined plate to drain. Continue to cook the garlic until golden brown, about 1 minute. Using a slotted spoon, remove and discard the garlic.Add the cooked pasta to the skillet and, before combining with the oil in the pan, sprinkle the bare pasta with cheese, lemon zest and the remaining 1/2 teaspoon salt. Add 1/2 cup of the reserved pasta water and begin tossing to coat the pasta in the light cheese sauce. Continue to toss, adding more pasta water as needed, to create a creamy sauce. Season with pepper and serve topped with additional cheese, crispy rosemary needles and more pepper, if desired.
Bring water to a boil in a large pot over high heat. Season the water with 1 tablespoon salt. Add pasta and cook for 1 minute less than directed on the package, usually 6 to 7 minutes. Reserve 1 1/2 cups of the pasta cooking water, then drain the pasta well.
Meanwhile, heat a large skillet over medium-high heat. Add oil and heat for another minute. Add garlic and rosemary and cook until the rosemary is fragrant and crispy, 2 to 3 minutes. Transfer the rosemary to a paper-towel-lined plate to drain. Continue to cook the garlic until golden brown, about 1 minute. Using a slotted spoon, remove and discard the garlic.
Add the cooked pasta to the skillet and, before combining with the oil in the pan, sprinkle the bare pasta with cheese, lemon zest and the remaining 1/2 teaspoon salt. Add 1/2 cup of the reserved pasta water and begin tossing to coat the pasta in the light cheese sauce. Continue to toss, adding more pasta water as needed, to create a creamy sauce. Season with pepper and serve topped with additional cheese, crispy rosemary needles and more pepper, if desired.
Originally appeared: EatingWell Magazine, September 2021
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Nutrition Facts(per serving)348Calories13gFat47gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
