8 Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, finely chopped
  • 10 shallots, halved then thinly sliced
  • Salt and black pepper
  • 1 pound whole-wheat spaghetti
  • A generous handful flat-leaf parsley, chopped
  • 1 cup grated Parmigiano-Reggiano
Nutrition
728
36% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

33% 22

Saturated

48% 10

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

37% 112

Carbs (net)

- 107

Fiber

20% 5

Sugars

- 12

Sugars, added

- 0

Protein

61% 31

Cholesterol

11% 34

Sodium

30% 720

Calcium

45% 448

Magnesium

50% 210

Potassium

17% 804

Iron

36% 7

Zinc

38% 4

Phosphorus

84% 585

Vitamin A

14% 123

Vitamin C

19% 17

Thiamin (B1)

55% 1

Riboflavin (B2)

23% 0

Niacin (B3)

39% 6

Vitamin B6

63% 1

Folate equivalent (total)

31% 123

Folate (food)

- 123

Folic acid

- 0

Vitamin B12

15% 0

Vitamin D

64% 10

Vitamin E

9% 1

Vitamin K

58% 69

Sugar alcohols

- 0

Water

- 140
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