Grana Padano is similar to Parmesan, made in northeastern Italy for centuries. Its more granular texture and slightly sweeter taste pair well with veggie spaghetti and a generous grind of black pepper.
Thin Veggie Spaghetti with Olive Oil, Grana, and Pepper
Nutrition Facts
Serving Size 1
Servings Per Container 24
| Amount Per Serving | ||
|---|---|---|
| Calories 382 | Calories from Fat 90 | |
| % Daily Value* | ||
| Total Fat 10g | 15% | |
| Saturated Fat 2g | 10% | |
| Trans Fat 0g | ||
| Cholesterol 5mg | 2% | |
| Sodium 169mg | 7% | |
| Total Carbohydrate 62g | 21% | |
| Dietary Fiber 9g | 36% | |
| Sugars 3g | ||
| Protein 14g | 28% | |
| Vitamin A 2% | Vitamin C 0% | |
| Calcium 17% | Iron 13% | |
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.
CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.
4 1/2 pounds Barilla Thin Veggie Spaghetti
1 1/2 cups extra-virgin olive oil
2 tablespoons black pepper
3 cups shredded Grana Padano cheese
Sea salt
Instructions
Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
For each serving, to order: Reheat about 1 1/2 cups pasta in simmering water. Drain and toss in a pan with 1 tablespoon oil, 1/4 tsp pepper, and some pasta cooking water to make a sauce. Season with salt. Plate and garnish with 2 tablespoons cheese.
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