"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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

15 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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; protein 13.4g 27% DV; carbohydrates 31.6g 10% DV; exchange other carbs 2; dietary fiber 4.4g 18% DV; sugars 2.8g; fat 8.8g 14% DV; saturated fat 2.9g 15% DV; cholesterol 14.7mg 5% DV; vitamin a iu 607.8IU 12% DV; vitamin c 4.6mg 8% DV; folate 35.4mcg 9% DV; calcium 189.3mg 19% DV; iron 2.8mg 16% DV; magnesium 16.6mg 6% DV; potassium 149.5mg 4% DV; sodium 224.5mg 9% DV.