Amazing Allergy-Friendly Pasta: That's Shallota Flavor Spaghetti!

While at the beach, we had cable television, which meant we were able to watch the food network! After a long day at the beach, we'd gather around the food network to watch cooking shows so that we could relax just a little bit before making dinner. Translation: my husband and I needed a break from keeping our daughter entertained. Seriously....how do kids have so much energy???

In our quiet time with the food network, we saw an episode of 30 Minute Meals that was showcasing an unbelievable past recipe! I'm not a passionate person about pasta, and even I recognized this as a great pasta recipe! I even remembered I wanted to try it when I came home!

You've got to try this recipe! I've copied it for you, but check it out for yourself over at Rachel Ray's site.

That's Shallota Flavor Spaghetti

• 1/4 cup extra-virgin olive oil (EVOO)
• 10 shallots, halved and thinly sliced
• 2 cloves garlic, finely chopped
• Salt and pepper
• 1 pound whole wheat spaghetti
• 1 cup grated parmigiano-reggiano cheese (I use Whole Foods Vegetarian parmesan)
• 1/3 cup chopped flat-leaf parsley (a generous handful)

1. In a large skillet, heat the EVOO, 4 turns of the pan, over medium-low heat. Add the shallots and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and golden, 20 minutes.
2. While the shallots are cooking, bring a large pot of water to a boil, salt it, add the spaghetti and cook until al dente. Pour 3 ladlefuls of the pasta cooking water into the cooked shallots and stir. Drain the pasta and add to the shallots. Add the cheese and parsley, season with pepper and toss.