That's Shallotta Flavor Spaghetti (Rachael Ray)
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1⁄4 cup extra virgin olive oil
- 10 shallots, halved and thinly sliced
- 2 garlic cloves, finely chopped
- salt and pepper
- 1 lb whole wheat spaghetti
- 1 cup grated parmigiano-reggiano cheese
- 1⁄3 cup chopped flat leaf parsley (a generous handful)
directions
- In a large skillet, heat the EVOO, 4 turns of the pan, over medium-low heat. Add the shallots and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and golden, 20 minutes.
- While the shallots are cooking, bring a large pot of water to a boil, salt it, add the spaghetti and cook until al dente. Pour 3 ladlefuls of the pasta cooking water into the cooked shallots and stir. Drain the pasta and add to the shallots. Add the cheese and parsley, season with pepper and toss.
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