That's Shallotta Flavor Spaghetti

By melissaf

Ingredients

• 1/4 cup extra-virgin olive oil (EVOO)
• 10 shallots, halved and thinly sliced
• 2 cloves garlic, finely chopped
• Salt and pepper
• 1 pound whole wheat spaghetti
• 1 cup grated parmigiano-reggiano cheese
• 1/3 cup chopped flat-leaf parsley (a generous handful)

Details

Servings 1
Adapted from rachaelraymag.com

Preparation

Step 1

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.