Springtime Cacio e Pepe

Springtime Cacio e Pepe

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From: Diabetic Living Magazine

"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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 6 ounces dried multi-grain spaghetti
  • 8 ounces fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 2 teaspoons lemon zest
  • ½ cup freshly grated Parmesan cheese (2 ounces)
  • ½ teaspoon ½ to 1 teaspoon coarse ground black pepper
  • 1 cup baby arugula
  • Lemon wedges


  • Prep

  • Ready In

  1. Preheat oven to 425°F. In a Dutch oven cook spaghetti according to package directions. Drain, reserving 1 cup of the cooking water. Return spaghetti to Dutch oven.
  2. 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.
  3. Add ¾ 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 information

  • Serving size: 1 cup
  • Per serving: 241 calories; 9 g fat(3 g sat); 4 g fiber; 32 g carbohydrates; 13 g protein; 35 mcg folate; 15 mg cholesterol; 3 g sugars; 608 IU vitamin A; 5 mg vitamin C; 189 mg calcium; 3 mg iron; 225 mg sodium; 149 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 fat, 1 lean protein, ½ vegetable

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