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Spaghetti with Walnut Parsley Sauce Recipe
|Extra virgin olive oil/Regular olive oil||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), finely minced|
|Walnut halves||1⁄2 Cup (8 tbs)|
|Loosely packed chopped fresh flat-leafed parsley||1⁄2 Cup (8 tbs)|
|Ground black pepper||1⁄4 Teaspoon|
|Hot red pepper flakes||1⁄4 Teaspoon|
|Thin spaghetti||1⁄2 Pound, cooked according to package directions|
Serving size: Complete recipe
Calories 1875 Calories from Fat 989
% Daily Value*
Total Fat 110 g168.5%
Saturated Fat 8.4 g41.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 75.2 mg3.1%
Total Carbohydrates 187 g62.2%
Dietary Fiber 16.4 g65.6%
Sugars 10.6 g
Protein 37 g73.5%
Vitamin A 203.5% Vitamin C 274.2%
Calcium 23.8% Iron 52.4%
*Based on a 2000 Calorie diet
Stir in the walnuts, parsley, and both kinds of pepper.
The sauce can be prepared ahead and kept at room temperature for 2 hours.
While the pasta is cooking, dip out 1/4 cup of the cooking water and add it to the sauce.
Toss the cooked spaghetti with the sauce, saving a few walnuts for the top.