Campanelle with Walnuts, Sage-Brown Butter, and Brussels Sprouts

Campanelle with Walnuts, Sage-Brown Butter, and Brussels Sprouts
9 Ingredients
  • 1 pound campanelle pasta
  • 4 tablespoons salted butter
  • 1/4 cup crushed walnuts
  • 4 sage leaves, roughly chopped
  • Juice of 1/2 lemon
  • 1/2 cup brussels sprout leaves
  • 1 tablespoon capers, drained and rinsed
  • 1/4 cup finely chopped parmigiano-reggiano cheese
  • 1/4 cup extra-virgin olive oil
Nutrition
692
35% daily value
4 servings
                                       
                                            balanced, low-​sugar, vegetarian
     

Fat

47% 30

Saturated

55% 11

Trans

- 1

Monounsaturated

- 14

Polyunsaturated

- 3

Carbs

29% 87

Carbs (net)

- 83

Fiber

19% 5

Sugars

- 4

Sugars, added

- 0

Protein

35% 17

Cholesterol

13% 38

Sodium

8% 197

Calcium

10% 101

Magnesium

18% 73

Potassium

10% 334

Iron

12% 2

Zinc

13% 2

Phosphorus

38% 267

Vitamin A

14% 123

Vitamin C

23% 14

Thiamin (B1)

9% 0

Riboflavin (B2)

7% 0

Niacin (B3)

11% 2

Vitamin B6

12% 0

Folate equivalent (total)

9% 35

Folate (food)

- 35

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

13% 3

Vitamin K

58% 47
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