Pasta Cacio E Pepe

Name: Pasta Cacio E Pepe
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 ounces penne or bucatini; 3 tablespoons extra-virgin olive oil; 1 cup (packed) fresh arugula, torn into pieces; 1/3 cup (packed) freshly grated Pecorino Romano cheese (about 1 ounce); Freshly ground black pepper

Vegetarian Dairy

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Ingredients

6 ounces penne or bucatini ⓘ
3 tablespoons extra-virgin olive oil ⓘ
1 cup (packed) fresh arugula, torn into pieces ⓘ
1/3 cup (packed) freshly grated Pecorino Romano cheese (about 1 ounce) ⓘ
Freshly ground black pepper ⓘ

Instructions

Fill large serving bowl with hot water to heat bowl; let stand while cooking pasta. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup pasta cooking liquid. Pour out hot water from serving bowl. Immediately add drained pasta and oil to bowl, then arugula and cheese and toss to coat. If dry, add some of reserved pasta cooking liquid by tablespoonfuls. Season with salt and freshly ground black pepper and serve.

Nutrition & Diet Analysis (per serving)

480 kcal 24% DV

Protein Fat Carbs

Macronutrients

Protein 14.5g 29% DV

Total Fat 33.1g 42% DV

Carbs 36.5g 13% DV

Fiber 7.5g 27% DV

Sugar 1.5g 3% DV

Electrolytes

Sodium 372mg 16% DV

Potassium 502mg 11% DV

Cholesterol 26mg 9% DV

Vitamins & Minerals

Vitamin A 60.5mcg 7% DV

Vitamin C 3.8mg 4% DV

Vitamin D 0.1mcg 1% DV

Calcium 422.3mg 32% DV

Iron 4mg 22% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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