Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Springtime Cacio e Pepe
Springtime Cacio e Pepe
About the Recipe
“Cacio e pepe” means “cheese and pepper” in Italian.
This spaghetti dish, with fresh asparagus and baby arugula, is flavored with “cacio e pepe” and a little lemon zest. It’s simple to prepare and on the table in just 25 minutes.
Source: Diabetic Living Magazine
Ingredients:
6 ounces dried multi-grain spaghetti
8 ounces fresh asparagus, trimmed and cut into 1-inch pieces
1 tablespoon olive oil
2 teaspoons lemon zest
½ cup freshly grated Parmesan cheese (2 ounces)
½ teaspoon 1/2 to 1 teaspoon coarse ground black pepper
1 cup baby arugula
Lemon wedges
Getting it done:
Step 1 Preheat oven to 425 degrees F. In a Dutch oven cook spaghetti according to package directions. Drain, reserving 1 cup of the cooking water. Return spaghetti to Dutch oven.
Step 2 Meanwhile, line a 15×10-inch baking pan with foil. Arrange asparagus in the prepared pan and drizzle with oil; toss to coat. Bake 5 to 7 minutes or just until tender. Sprinkle with 1 tsp. of the lemon zest.
Step 3 Add 3/4 cup of the reserved cooking water, the Parmesan cheese, and pepper to spaghetti; stir until creamy. If needed, stir in additional reserved cooking water to reach desired consistency. Add asparagus and arugula; toss to coat. Sprinkle servings with the remaining 1 teaspoon lemon zest and additional black pepper. Serve with lemon wedges.
Ingredients:
6 ounces dried multi-grain spaghetti
8 ounces fresh asparagus, trimmed and cut into 1-inch pieces
1 tablespoon olive oil
2 teaspoons lemon zest
½ cup freshly grated Parmesan cheese (2 ounces)
½ teaspoon 1/2 to 1 teaspoon coarse ground black pepper
1 cup baby arugula
Lemon wedges
Getting it done:
Step 1 Preheat oven to 425 degrees F. In a Dutch oven cook spaghetti according to package directions. Drain, reserving 1 cup of the cooking water. Return spaghetti to Dutch oven.
Step 2 Meanwhile, line a 15×10-inch baking pan with foil. Arrange asparagus in the prepared pan and drizzle with oil; toss to coat. Bake 5 to 7 minutes or just until tender. Sprinkle with 1 tsp. of the lemon zest.
Step 3 Add 3/4 cup of the reserved cooking water, the Parmesan cheese, and pepper to spaghetti; stir until creamy. If needed, stir in additional reserved cooking water to reach desired consistency. Add asparagus and arugula; toss to coat. Sprinkle servings with the remaining 1 teaspoon lemon zest and additional black pepper. Serve with lemon wedges.
About the Recipe
“Cacio e pepe” means “cheese and pepper” in Italian.
This spaghetti dish, with fresh asparagus and baby arugula, is flavored with “cacio e pepe” and a little lemon zest. It’s simple to prepare and on the table in just 25 minutes.
Source: Diabetic Living Magazine
Nutritional Info
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