extra virgin olive oil
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
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin