That's Shallotta Flavor Spaghetti (Rachael Ray)

Ingredients

• 1/4 cup extra-virgin olive oil
• 10 shallots, halved and thinly sliced
• 2 garlic cloves, finely chopped
• salt and pepper
• 1 lb whole wheat spaghetti
• 1 cup grated parmigiano-reggiano cheese
• 1/3 cup chopped flat leaf parsley (a generous handful)

Directions

1. 1

   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. 2

   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 parsler, season with pepper and toss.