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That's Shallotta Flavor Spaghetti

That's Shallotta Flavor Spaghetti

Tina Rupp enlarge

By: Rachael Ray

From: 30-Minute Meals

Key:

These recipes can be made in 30 minutes or less.

Fast

Our veggie-friendly dishes have no meat or fish.

Veg Out

Wine Pairing Icon

PAIR WITH:

L'Oca Ciuca Toscana The Drunken Goose 2005 (Italy)

4 Servings
Prep 5 min

Ingredients:

1/4 cup extra-virgin olive oil (EVOO)
10 shallots, halved and thinly sliced
2 cloves garlic, finely chopped
Salt and pepper
1 pound whole wheat spaghetti
1 cup grated parmigiano-reggiano cheese
1/3 cup chopped flat-leaf parsley (a generous handful)

Directions:

In a large skillet, heat the EVOO, 4 turns of the pan, over medium-low heat. Add the shallots and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and golden, 20 minutes.
While the shallots are cooking, bring a large pot of water to a boil, salt it, add the spaghetti and cook until al dente. Pour 3 ladlefuls of the pasta cooking water into the cooked shallots and stir. Drain the pasta and add to the shallots. Add the cheese and parsley, season with pepper and toss.