Healthy Ingredient Recipes Healthy Pasta and Noodle Recipes Healthy Pasta Recipes by Shape Healthy Spaghetti Recipes Springtime Cacio e Pepe 5.0 (1) 1 Review "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. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on October 3, 2018 Print Share Share Tweet Pin Email Prep Time: 15 mins Additional Time: 10 mins Total Time: 25 mins Servings: 4 Yield: 4 servings Nutrition Profile: Diabetes Appropriate Egg Free Heart Healthy Low Sodium Low-Calorie Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients 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 1/2 to 1 teaspoon coarse ground black pepper 1 cup baby arugula Lemon wedges 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. 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. Print Nutrition Facts (per serving) 241 Calories 9g Fat 32g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 241 % Daily Value * Total Carbohydrate 32g 11% Dietary Fiber 4g 16% Total Sugars 3g Protein 13g 27% Total Fat 9g 11% Saturated Fat 3g 15% Cholesterol 15mg 5% Vitamin A 608IU 12% Vitamin C 5mg 5% Folate 35mcg 9% Sodium 225mg 10% Calcium 189mg 15% Iron 3mg 16% Magnesium 17mg 4% Potassium 150mg 3% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved