Simple Spaghetti with Peas, Garlic and Parmesan
Ingredients
The pasta
-
12
ounces
whole grain spaghetti
-
1
cup
frozen spring peas
The sauce
-
¼
cup
olive oil
-
1
tablespoon
olive oil
-
4
cloves
garlic
-
3
large
egg yolks
-
½
cup
freshly grated Parmesan cheese
-
to taste
coarse salt
-
to taste
freshly ground black pepper
-
to taste
fresh lemon zest
Instructions
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package directions until al dente.
- Drain the pasta, reserving 1 ¼ cups of pasta water.
- Coat the pasta with 1 tablespoon of olive oil and set aside.
- Heat ¼ cup of olive oil in the large pot over medium-high heat.
- Add the peas and sauté for 2-3 minutes until soft.
- Add the garlic and cook until fragrant, about 30-60 seconds.
- Return the pasta to the pot, add the reserved pasta water, and simmer until the liquid is reduced by half.
- Remove from heat and toss in the beaten egg yolks until the sauce thickens.
- Stir in half of the Parmesan cheese.
- Season with salt, black pepper, and lemon zest to taste.
- Transfer the pasta to serving bowls and garnish with the remaining Parmesan cheese.
Nutrition Facts (estimated)
Servings
6
Calories
405
Total fat
18g
Total carbohydrates
48g
Total protein
13g
Sodium
245mg
Cholesterol
101mg
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