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"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


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

1 cup
241 calories; protein 13.4g; carbohydrates 31.6g; dietary fiber 4.4g; sugars 2.8g; fat 8.8g; saturated fat 2.9g; cholesterol 14.7mg; vitamin a iu 607.8IU; vitamin c 4.6mg; folate 35.4mcg; calcium 189.3mg; iron 2.8mg; magnesium 16.6mg; potassium 149.5mg; sodium 224.5mg.

2 starch, 1 fat, 1 lean protein, 1/2 vegetable