The USDA now urges Americans to eat at least three servings of whole grains a day-about half of the recommended daily grain intake. Filling that quota with whole-grain breads and cereals are two options, but whole-grain pastas provide a tasty new way to meet your body’s needs.
- 8 ounces whole-wheat spaghetti
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 cup chopped garlic
- 1 3/4 cups chopped flat-leaf parsley
- 3/4 teaspoon black pepper
- 1 tablespoon freshly grated lemon zest
- 1/4 teaspoon kosher salt
- 1/2 ounce Asiago, Pecorino, or Parmesan cheese, shaved with a vegetable peeler
1. Cook the pasta according to the label until al dente. Reserve 3 TBSP cooking liquid; drain.
2. Meanwhile, heat 2 TBSP 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 (3-4 minutes). Stir in the parsley, pepper, and lemon zest. Cook, stirring often, until the parsley is tender (3-4 minutes).
3. Add the pasta and cooking liquid to the skillet with the salt and remaining TBSP oil. Toss until well mixed. Top with the cheese and serve.