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This recipe is...
lower in fat
1 pound tagliarini pasta
1/2 cup freshly grated Parmesan cheese
2 tablespoons extra virgin olive oil
zest of 2 lemons, finely grated
2 tablespoons chopped parsley
salt, to taste
freshly ground black pepper
1. Bring a pot of salted water to a boil, drop in the tagliarini and cook until al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid.
2. Return the pasta to the pot and toss it with 1/2 of the Parmesan, olive oil, 1/2 of the parsley, lemon zest and reserved cooking liquid. Season with salt and pepper.
3. Divide the pasta among 4 warm bowls. Sprinkle with the remaining Parmesan cheese and parsley and serve immmediately.
Serving Size: 1 bowl
Number of Servings: 4
|Fat||12 g||Fiber||2 g|
|Protein||16 g||Saturated Fat||3 g|
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