Thats Shallotta Flavor Spaghetti Recipes

THAT'S SHALLOTTA FLAVOR SPAGHETTI (RACHAEL RAY)

That's Shallotta Flavor Spaghetti (Rachael Ray) image

Make and share this That's Shallotta Flavor Spaghetti (Rachael Ray) recipe from Food.com.

Provided by GreenEyesCO

Categories Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 639.1, Fat 20.7, SaturatedFat 5.7, Cholesterol 14.4, Sodium 357.6, Carbohydrate 95.4, Fiber 0.2, Sugar 0.1, Protein 25.7

THAT'S SHALLOTTA FLAVOR SPAGHETTI

That's Shallotta Flavor Spaghetti image

A 30 minute meal by Rachael Ray. Haven't tried it yet, but sounds simple and good. Update...I just read in one of Rachael Ray's recent magazines. . .someone asked her for her 3 favorite recipes and this was oen of them. Kind of funny.

Provided by januarybride

Categories Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

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

Steps:

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 2 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.

Nutrition Facts : Calories 639.1, Fat 20.7, SaturatedFat 5.7, Cholesterol 14.4, Sodium 357.6, Carbohydrate 95.4, Fiber 0.2, Sugar 0.2, Protein 25.7

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