Whole Grain Spaghetti with Brussels Sprouts and Mushrooms

Whole Grain Spaghetti with Brussels Sprouts and Mushrooms
15 Ingredients
  • Kosher salt
  • 1 pound whole-grain or whole wheat spaghetti
  • 1 cup grated Pecorino Romano
  • 1/4 cup extra-virgin olive oil
  • 1 pound Brussels sprouts, trimmed, halved and thinly sliced
  • 1 medium onion, finely chopped
  • 1 pound mushrooms, such as cremini, button or shiitake, cleaned and chopped
  • 3 cloves garlic, minced
  • 3 teaspoons kosher salt
  • Freshly ground black pepper
  • 1 cup creme fraiche, at room temperature (about 8 ounces)
  • 1/2 cup vegetable broth
  • 2 tablespoons fresh lemon juice (from 1/2 large lemon)
  • Zest of 1 large lemon
  • 1/2 cup slivered almonds, toasted*
Nutrition
942
47% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

66% 43

Saturated

75% 15

Trans

- 0

Monounsaturated

- 20

Polyunsaturated

- 5

Carbs

38% 115

Carbs (net)

- 105

Fiber

41% 10

Sugars

- 9

Sugars, added

- 0

Protein

77% 38

Cholesterol

21% 64

Sodium

52% 1260

Calcium

57% 569

Magnesium

69% 275

Potassium

38% 1342

Iron

42% 7

Zinc

40% 6

Phosphorus

128% 896

Vitamin A

20% 176

Vitamin C

187% 112

Thiamin (B1)

54% 1

Riboflavin (B2)

53% 1

Niacin (B3)

59% 12

Vitamin B6

50% 1

Folate equivalent (total)

42% 170

Folate (food)

- 170

Folic acid

- 0

Vitamin B12

9% 1

Vitamin D

0% 1

Vitamin E

34% 7

Vitamin K

267% 214
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