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Spaghetti with Walnut Parsley Sauce

Healthycooking's picture
  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

In a small skillet, saute the garlic in the oil over very low heat until the garlic is barely golden but not brown, about 5 minutes.
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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

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

Spaghetti With Walnut Parsley Sauce Recipe