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
834
42% daily value
4 servings
                                       
                                            low-​sugar, vegetarian
     

Fat

70% 46

Saturated

27% 5

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 27

Carbs

29% 88

Carbs (net)

- 83

Fiber

19% 5

Sugars

- 3

Sugars, added

- 0

Protein

37% 19

Cholesterol

2% 5

Sodium

19% 453

Calcium

15% 153

Magnesium

19% 81

Potassium

9% 439

Iron

19% 3

Zinc

20% 2

Phosphorus

41% 289

Vitamin A

16% 141

Vitamin C

45% 40

Thiamin (B1)

12% 0

Riboflavin (B2)

10% 0

Niacin (B3)

15% 2

Vitamin B6

17% 0

Folate equivalent (total)

17% 68

Folate (food)

- 68

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

0% 0

Vitamin E

4% 1

Vitamin K

415% 498
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