22 Ingredients
  • 2 pounds penne rigate pasta
  • 2 cups Italian flat-leaf parsley
  • 1 (3-ounce) jar or 1/4 cup pignoli nuts
  • 1 clove garlic, cracked away from skin
  • 1/2 cup extra-virgin olive oil, divided
  • 1 teaspoon coarse black pepper
  • 1 cup grated Parmigiano-Reggiano
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 2 cloves garlic, chopped
  • 1 medium onion, chopped
  • 1 (28-ounce) can crushed tomatoes,
  • 1 (14-ounce) can diced tomatoes, drained
  • Salt and pepper
  • 20 leaves fresh basil, torn or shredded
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 1/2 cup cream
  • 2 tablespoons chopped sage leaves
  • 3/4 pound gorgonzola cheese, cut into pieces
  • Salt and freshly ground black pepper
Nutrition
1353
68% daily value
6 servings
                                       
                                            high-​fiber
     

Fat

105% 69

Saturated

127% 25

Trans

- 0

Monounsaturated

- 29

Polyunsaturated

- 9

Carbs

47% 141

Carbs (net)

- 128

Fiber

49% 12

Sugars

- 15

Sugars, added

- 0

Protein

93% 47

Cholesterol

31% 94

Sodium

57% 1371

Calcium

74% 739

Magnesium

52% 207

Potassium

40% 1398

Iron

45% 8

Zinc

41% 6

Phosphorus

118% 829

Vitamin A

44% 392

Vitamin C

84% 50

Thiamin (B1)

52% 1

Riboflavin (B2)

37% 1

Niacin (B3)

36% 7

Vitamin B6

40% 1

Folate equivalent (total)

32% 130

Folate (food)

- 123

Folic acid

- 4

Vitamin B12

16% 1

Vitamin D

0% 1

Vitamin E

38% 8

Vitamin K

525% 420
Comments
 
×