Perciatelli with Garlic, Walnuts, and Tomatoes recipes

Perciatelli with Garlic, Walnuts, and Tomatoes recipes
11 Ingredients
  • freshly ground pepper
  • salt
  • 1 pound perciatelli
  • 1/4 cup olive oil
  • 3 large cloves garlic, peeled
  • 3/4 cup finely chopped flat-leaf parsley
  • 4 whole canned tomatoes, drained, seeded, and sliced 1/8 inch thick
  • 2 tablespoons breadcrumbs, toasted
  • 2 tablespoons finely chopped walnuts
  • Pinch of red-pepper flakes
  • 1/4 cup freshly grated pecorino cheese, plus 1 ounce shaved
Nutrition
639
32% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

31% 20

Saturated

20% 4

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 4

Carbs

31% 94

Carbs (net)

- 88

Fiber

28% 7

Sugars

- 7

Sugars, added

- 0

Protein

40% 20

Cholesterol

3% 9

Sodium

27% 640

Calcium

19% 186

Magnesium

22% 90

Potassium

13% 597

Iron

19% 3

Zinc

21% 2

Phosphorus

47% 329

Vitamin A

9% 81

Vitamin C

34% 31

Thiamin (B1)

70% 1

Riboflavin (B2)

15% 0

Niacin (B3)

20% 3

Vitamin B6

29% 0

Folate equivalent (total)

14% 57

Folate (food)

- 52

Folic acid

- 3

Vitamin B12

4% 0

Vitamin D

0% 0

Vitamin E

20% 3

Vitamin K

165% 198
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