|Whole wheat spaghetti||1⁄2 Pound|
|Olive oil||2 Tablespoon|
|Garlic clove||1 (minced)|
|Red pepper flakes||1⁄2 Teaspoon|
|Reserved pasta water||1⁄2 Cup (8 tbs)|
|Parmesan cheese||2 Ounce (grated)|
|Parsley||2 Tablespoon (chopped)|
Cook the whole wheat spaghetti according to package directions. While the the spaghetti is cooking in a large skillet add in olive oil and shallots and cook for 4 minutes on a medium heat. Add in garlic and red pepper flakes and cook for an additional minute.
Drain spaghetti noodles, be sure to reserve a cup of the pasta water. Toss drained spaghetti noodles with the shallots, garlic and red pepper flake mixture. (Be careful as the oil and water droplets will get active.) Slowly add in pasta water one ladle at a time until it is moist and slightly creamy, may not use all the reserved pasta water. Grate parmesan over top, add in parsley and toss once more, then serve and enjoy!