Recipe of the Week – Cacio e Pepe Inverno

Give this recipe a try for dinner this week after a workout to help your body refuel and recover.

Ingredients:
8 oz. dry spaghetti
1/2 cup freshly grated Percorino Romano, divided
1 1/2 tsp freshly ground black pepper, plus more to taste
4 cups chopped roasted vegetables (carrots, brussel sprouts, leeks) warmed
1/2 cup finely chopped parsley
1/2 lb. cooked shrimp

Directions:

1. Cook spaghetti according to package directions until al dente. Drain, reserving 1 cup of the pasta cooking water.

2. Remove drained pasta from heat and sprinkle with half the cheese and all the black pepper. Pour in 1/4 cup of reserved pasta water and toss.

3. Add vegetables, half the remaining cheese, and enough reserved pasta water to make a smooth sauce. To serve, divide among 4 bowls and sprinkle with more black pepper and remaining cheese. Add shrimp on top.

Recipe source: Men’s Health, January 2017 issue

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