Buca di Beppo Spaghetti with Garlic Oil and Vegetables (Spaghetti Aglio Olio Peperoncino)

Yield: 6 servings

Ingredients

• 1/3 cup olive oil
• 1 cup julienned (cut in matchsticks) red onion
• 1 1/2 cups sliced carrots (sliced into 1/4 inch "coins")
• 3 cups fresh small mushrooms, halved
• 2 cups sliced zucchini (cut into 1/4 inch "coins")
• 3 tablespoons chopped garlic
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1 pound spaghetti
• 1 cup grated Pecorino Romano cheese, divided use

Instructions

1. Heat oil in large pan over medium heat. Add onion, carrots, mushrooms, zucchini and garlic. Cook until lightly browned, stirring occasionally.
2. Season with salt and crushed red pepper flakes. Keep warm.
3. Cook spaghetti in generous amount of boiling water until cooked al dente.
4. Drain spaghetti, reserving 1 cup of cooking water. Add reserved 1 cup cooking water to vegetables.
5. Add spaghetti to vegetable mixture.
6. Add half of cheese; toss.
7. Divide among 6 serving bowls, making sure to evenly divide vegetables.
8. Sprinkle with remaining cheese.
9. Serve hot.

Nutrition

Per serving: Calories 438 (37 percent from fat); 17.9g fat (sat 5g, mono 10.4g, poly 1.6g); protein 16g; carbohydrates 55g; fiber 3.21g; cholesterol 19mg; sodium 753mg; calcium 237mg

Attribution

Buca di Beppo Restaurant