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Occhi di Lupo with Pecorino and Mint
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Nutrition Facts
Serving Size 208 g
(Approx. 6 Servings)
Amount Per Serving
Calories 410 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 200 mg 8%
Total Carbohydrate 58 g 19%
Dietary Fiber 3 g 12%
Sugars 1 g
Protein 13 g
Vitamin A 4% • Iron 15%
Vitamin C 2% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Occhi di Lupo with Pecorino and Mint
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Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

16 Oz Occhi di Lupo Pasta
1/4 cup(s) extra virgin olive oil, plus more as needed for pasta
3 garlic cloves, smashed
1/4 cup(s) fresh mint, chopped
1/3 cup(s) fresh basil, chopped
1/2 cup(s) Pecorino Romano, grated, plus more as desired
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Instructions

1
Prepare pasta according to package directions, drain and reserve 1/2 cup of pasta cooking water. Drizzle pasta with a tablespoon of oil to keep it from sticking together.
2
In a large non-stick skillet over medium heat, add olive oil and garlic cloves and cook until garlic is just starting to brown. Remove garlic cloves from oil with a slotted spoon and discard.
3
Add reserved pasta water to oil and cook until slightly reduced. Add cooked pasta.
4
Add fresh mint, basil and pecorino and toss pasta to coat. Season to taste with more cheese or salt and pepper as needed.
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