That's Shallotta Flavor Spaghetti

A 30 minute meal by Rachael Ray. Haven't tried it yet, but sounds simple and good. Update...I just read in one of Rachael Ray's recent magazines. . .someone asked her for her 3 favorite recipes and this was oen of them. Kind of funny.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄4 cup extra virgin olive oil (EVOO)
• 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

1. 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.
2. 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 2 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.