Cook the Book: Pasta with Parsley and Toasted Walnut Sauce

Cook the Book: Pasta with Parsley and Toasted Walnut Sauce
7 Ingredients
  • 2 cloves garlic, coarsely chopped
  • 1/4 cup toasted walnuts, coarsely chopped
  • salt
  • 2 cups packed fresh parsley leaves, coarsely chopped
  • 1/4 cup grated Parmigiano-Reggiano
  • 3/4 cup mild walnut oil or extra-virgin olive oil
  • 1 pound spaghetti
Nutrition
556
28% daily value
6 servings
                                       
                                            low-​sugar, vegetarian
     

Fat

47% 31

Saturated

18% 4

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 18

Carbs

19% 58

Carbs (net)

- 55

Fiber

13% 3

Sugars

- 2

Sugars, added

- 0

Protein

25% 12

Cholesterol

1% 3

Sodium

13% 302

Calcium

10% 102

Magnesium

13% 54

Potassium

6% 293

Iron

13% 2

Zinc

13% 1

Phosphorus

28% 193

Vitamin A

10% 94

Vitamin C

30% 27

Thiamin (B1)

8% 0

Riboflavin (B2)

6% 0

Niacin (B3)

10% 2

Vitamin B6

11% 0

Folate equivalent (total)

11% 46

Folate (food)

- 46

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

2% 0

Vitamin K

277% 332
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