"Cacio e pepe" means "cheese and pepper" in Italian. This spaghetti dish, with fresh asparagus and baby arugula, is flavored with "cacio e pepe" and a little lemon zest. It's simple to prepare and on the table in just 25 minutes. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 425 degrees F. In a Dutch oven cook spaghetti according to package directions. Drain, reserving 1 cup of the cooking water. Return spaghetti to Dutch oven.

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  • Meanwhile, line a 15x10-inch baking pan with foil. Arrange asparagus in the prepared pan and drizzle with oil; toss to coat. Bake 5 to 7 minutes or just until tender. Sprinkle with 1 tsp. of the lemon zest.

  • Add 3/4 cup of the reserved cooking water, the Parmesan cheese, and pepper to spaghetti; stir until creamy. If needed, stir in additional reserved cooking water to reach desired consistency. Add asparagus and arugula; toss to coat. Sprinkle servings with the remaining 1 teaspoon lemon zest and additional black pepper. Serve with lemon wedges.

Nutrition Facts

241 calories; 8.8 g total fat; 2.9 g saturated fat; 15 mg cholesterol; 225 mg sodium. 149 mg potassium; 31.6 g carbohydrates; 4.4 g fiber; 3 g sugar; 13.4 g protein; 608 IU vitamin a iu; 5 mg vitamin c; 35 mcg folate; 189 mg calcium; 3 mg iron; 17 mg magnesium;