Saturday, March 15, 2008

Rachel Ray's Shalotta Spaghetti

1/4c EV Olive Oil
10 shallots, halved and thinly sliced
2 cloves garlic, finely chopped
salt and pepper
1 pound whole wheat pasta
1 c. grated parmigiano-reggiano cheese
1/3 c flat leaf parsley

Heat oil over medium heat. Add shallots, garlic, salt and pepper. Cook 20 mins stirring occasionally until soft and golden.
Meanwhile bring large pot of water to boil, salt it, add spaghetti, cook al dente. Don't drain yet! Pour 3 scant ladlesful of pasta cooking water into cooked shallots and stir.
Now drain pasta, and add to shallot mixture.Add cheese and parsley, season with pepper and toss.
Serve with arugula salad! Yummy!