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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 739.11 Kcal (3095 kJ) | ||
| Calories from fat | 154.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.17g | 26% | |
|---|---|---|---|
| Cholesterol | 2.37mg | 1% | |
| Sodium | 63.14mg | 3% | |
| Potassium | 1195.84mg | 25% | |
| Total Carbs | 132.57g | 44% | |
| Sugars | 22.06g | 88% | |
| Dietary Fiber | 8.43g | 34% | |
| Protein | 26.68g | 53% | |
| Vitamin C | 29mg | 48% | |
| Iron | 7.6mg | 42% | |
| Calcium | 192.1mg | 19% | |
| Amount Per 100 g | |||
| Calories | 157.67 Kcal (660 kJ) | ||
| Calories from fat | 32.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.66g | 26% | |
|---|---|---|---|
| Cholesterol | 0.5mg | 1% | |
| Sodium | 13.47mg | 3% | |
| Potassium | 255.11mg | 25% | |
| Total Carbs | 28.28g | 44% | |
| Sugars | 4.71g | 88% | |
| Dietary Fiber | 1.8g | 34% | |
| Protein | 5.69g | 53% | |
| Vitamin C | 6.2mg | 48% | |
| Iron | 1.6mg | 42% | |
| Calcium | 41mg | 19% | |
* 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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