Parsley Pepper Pasta

Happy National Nutrition Month!

VA Dietitian Meredith Rockey embraces ‘Fuel for the Future’ with a protein and flavor-packed pasta dish.

Ingredients:
2 oz protein pasta
1 tbsp olive oil
1 red chili pepper
1/2 cup parsley
1-2 cloves garlic
2 tbsp Pecorino Romano cheese

Directions:
1. Heat a large pot of water, bring to a boil
2. Cook pasta in boiling water for 6 minutes
3. In the meantime, heat a large skillet over medium heat, add olive oil
4. Mince chili pepper and parsley, add to skillet, cook until softened
5. Mince garlic, add to skillet, cook for only about a minute until fragrant
6. Remove pasta from boiling water and place directly into skillet with chili pepper, parsley and garlic
7. Add 1/2 cup of the pasta water and combine until the starch begins to create a sauce
8. Add Pecorino Romano cheese, continue stirring to combine into sauce
9. Enjoy with extra cheese and parsley sprinkled on top if desired!

Nutrition Information:
350 calories
38 g carbohydrate
18 g fat
12 g protein
5 g fiber