Whole-Wheat Spaghetti with Garlic, Parsley, and Lemon

spaghetti-garlic-parsley Photo: Levi Brown


  • 8 ounces whole-wheat spaghetti
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 cup chopped garlic
  • 1 3/4 cups chopped flat-leaf parsley
  • 3/4 teaspoon black pepper
  • 1 tablespoon freshly grated lemon zest
  • 1/4 teaspoon kosher salt
  • 1/2 ounce Asiago, Pecorino, or Parmesan cheese, shaved with a vegetable peeler


1. Cook the pasta according to the label until al dente. Reserve 3 TBSP cooking liquid; drain.

2. Meanwhile, heat 2 TBSP oil in a large skillet over medium heat. Reduce the heat to low, add the garlic, and cook, stirring frequently, until golden brown and fragrant (3-4 minutes). Stir in the parsley, pepper, and lemon zest. Cook, stirring often, until the parsley is tender (3-4 minutes).

3. Add the pasta and cooking liquid to the skillet with the salt and remaining TBSP oil. Toss until well mixed. Top with the cheese and serve.

  • Prep Time:
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  • Whole-Wheat Spaghetti with Garlic, Parsley, and Lemon is a simple and easy main dish to make. This pasta dish also packs a powerful punch thanks to the lemon zest that has a much stronger flavor than the fruit’s juice.
  • Yield: Makes: 4 servings (serving size: 1 1/4 cups)

Nutritional Information

Calories per serving: 331
Fat per serving: 12.3g
Saturated fat per serving: 2.2g
Monounsaturated fat per serving: 7.6g
Polyunsaturated fat per serving: 1.5g
Protein per serving: 11g
Carbohydrate per serving: 49g
Fiber per serving: 8g
Cholesterol per serving: 4mg
Iron per serving: 4mg
Sodium per serving: 152mg
Calcium per serving: 133mg

Good to Know

Lemon zest used in this recipe has a much stronger flavor than the fruit’s juice, so though this dish is simple and easy to make, it packs a delicious punch.

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