Directions:
- Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt.
- Meanwhile, in a large skillet, heat the olive oil over medium heat until almost smoking. Add the onion and the red pepper flakes and sauté until soft and translucent, about 8 to 10 minutes. Add the jalapenos and sauté for another minute. Add the lemon zest and juice, bring to a boil, and continue boiling for 1 minute. Remove from heat, stir in the unsalted butter and season to taste with salt and pepper. Set aside.
- Drop the pasta into the boiling water and cook until al dente. Drain.
- Toss the hot pasta into the skillet with the lemon mixture. Return the pan to medium heat and mix well, stirring gently. Add the Pecorino Romano and toss quickly. Transfer to a warmed serving platter and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 748.68 Kcal (3135 kJ) | ||
| Calories from fat | 272.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.23g | 47% | |
|---|---|---|---|
| Cholesterol | 11.99mg | 4% | |
| Sodium | 571.97mg | 24% | |
| Potassium | 426.36mg | 9% | |
| Total Carbs | 97.49g | 32% | |
| Sugars | 8.14g | 33% | |
| Dietary Fiber | 10.3g | 41% | |
| Protein | 28.52g | 57% | |
| Vitamin C | 61.5mg | 103% | |
| Iron | 4.3mg | 24% | |
| Calcium | 164.6mg | 16% | |
| Amount Per 100 g | |||
| Calories | 234.78 Kcal (983 kJ) | ||
| Calories from fat | 85.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.48g | 47% | |
|---|---|---|---|
| Cholesterol | 3.76mg | 4% | |
| Sodium | 179.37mg | 24% | |
| Potassium | 133.7mg | 9% | |
| Total Carbs | 30.57g | 32% | |
| Sugars | 2.55g | 33% | |
| Dietary Fiber | 3.23g | 41% | |
| Protein | 8.94g | 57% | |
| Vitamin C | 19.3mg | 103% | |
| Iron | 1.4mg | 24% | |
| Calcium | 51.6mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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