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.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.

Stephana Bottom


Credit: Levi Brown

Recipe Summary test

12 mins
15 mins
27 mins
Makes: 4 servings (serving size: 1 1/4 cups)


Ingredient Checklist


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

  • 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).

  • 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.

Nutrition Facts

331 calories; fat 12.3g; saturated fat 2.2g; mono fat 7.6g; poly fat 1.5g; protein 11g; carbohydrates 49g; fiber 8g; cholesterol 4mg; iron 4mg; sodium 152mg; calcium 133mg.