Sauteed Whole Wheat Pasta in 25 Minutes

Instructions:

1. Bring the salted water to a rolling boil. Add the whole wheat spaghetti and cook for 1-2 minutes less than the package directions.
2. Scoop out 1 cup of the cloudy pasta water using a measuring cup before draining the noodles. Note: This liquid is gold for the sauce.
3. Heat olive oil in a skillet over medium low heat. Add sliced garlic and red pepper flakes.
4. Sauté slowly until the garlic is fragrant and pale gold. Do not let it turn brown or it will taste bitter.
5. Turn the heat up to medium and add the halved cherry tomatoes.
6. Sauté 3-4 minutes until the skins soften and slightly burst.
7. Add the drained spaghetti and 1/2 cup of reserved pasta water to the skillet.
8. Increase heat to medium high and toss vigorously with tongs for 2 minutes. Continue until the water and oil form a glossy glaze.
9. Remove the pan from the heat. Stir in Parmesan, chopped parsley, lemon zest, and cracked black pepper.