ceasar style spagetti
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 328.0
- Total Fat: 18.7 g
- Cholesterol: 67.0 mg
- Sodium: 494.1 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 4.8 g
- Protein: 16.2 g
View full nutritional breakdown of ceasar style spagetti calories by ingredient
Number of Servings: 6
Ingredients
-
1 pound whole wheat spaghetti
Salt and ground black pepper
1/4 cup EVOO - Extra Virgin Olive Oil, plus some for drizzling
6 anchovy filets, drained
4 large cloves garlic, grated or finely chopped
2 small to medium heads escarole, cored, washed and thinly sliced or
shredded
Zest of 1 lemon
1 large egg yolk
3/4 cup grated Pecorino Romano cheese
Directions
serving size is 6
Preparation
Place a large pot of salted water over high heat to boil. Once the water is boiling, add pasta and cook
just shy of al dente, according to package directions. When the pasta's ready, reserve about a cup of
the cooking water, then drain and return the pasta to the pot it was cooked in.
While the pasta is cooking, place a large skillet over mediumhigh
heat with the EVOO. Add anchovies to the pan and cook
until they've melted into the oil, about 2 minutes. Add garlic and
cook until aromatic, about 1 minute. Add the escarole and
lemon zest, turning greens occasionally with tongs until wilted,
about 1 minute. Add the drained pasta to the pan and toss to
coat.
In a medium-size bowl, whisk together the egg yolk, grated
cheese, lots of black pepper and the reserved pasta water. Turn
heat off under the pan and add the egg yolk mixture into the
pan with the cooked escarole and drained pasta, and stir
vigorously for 1 minute.
Number of Servings: 6
Recipe submitted by SparkPeople user NICOLEBEIMERS.
Preparation
Place a large pot of salted water over high heat to boil. Once the water is boiling, add pasta and cook
just shy of al dente, according to package directions. When the pasta's ready, reserve about a cup of
the cooking water, then drain and return the pasta to the pot it was cooked in.
While the pasta is cooking, place a large skillet over mediumhigh
heat with the EVOO. Add anchovies to the pan and cook
until they've melted into the oil, about 2 minutes. Add garlic and
cook until aromatic, about 1 minute. Add the escarole and
lemon zest, turning greens occasionally with tongs until wilted,
about 1 minute. Add the drained pasta to the pan and toss to
coat.
In a medium-size bowl, whisk together the egg yolk, grated
cheese, lots of black pepper and the reserved pasta water. Turn
heat off under the pan and add the egg yolk mixture into the
pan with the cooked escarole and drained pasta, and stir
vigorously for 1 minute.
Number of Servings: 6
Recipe submitted by SparkPeople user NICOLEBEIMERS.