Linguine with Spinach, Walnuts and Canadian Borgonzola
69 people added this to their Recipe Box
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: | - |
| cal | 595595 cal |
| pro | 18 g18g pro |
| total fat | 39 g39g total fat |
| sat. fat | 11 g11g sat. fat |
| carb | 51 g51g carb |
| fibre | 5 g5g fibre |
| chol | 41 mg41mg chol |
| sodium | 515 mg515mg sodium |
| potassium | 285 mg285mg potassium |
| % RDI: | - |
| calcium | 1414 calcium |
| iron | 2727 iron |
| vit A | 2121 vit A |
| vit C | 77 vit C |
| folate | 7575 folate |
Ingredients
-
2 tbsp (30 mL) butter or olive oil
2/3 cup (150 mL) fresh bread crumbs
1/4 cup (60 mL) finely grated Canadian Parmesan cheese
2 tbsp (30 mL) chopped fresh parsley
12 oz (375 g) linguine
1/4 cup (60 mL) olive oil
3 cloves garlic, minced
1-1/4 cups (300 mL) coarsely chopped walnuts
1/4 cup (60 mL) dry white wine or vegetable broth
1/4 tsp (1 mL) each salt and pepper
3 cups (750 mL) packed chopped spinach or arugula leaves
5 oz (150 g) Canadian Borgonzola cheese, rind removed, cubed
Preparation
In skillet, melt butter over medium heat; cook bread crumbs, stirring often, until golden, about 5 minutes. Transfer to bowl; let cool. Stir in Parmesan and parsley.
In large pot of boiling salted water, cook pasta according to package instructions until al dente. Reserving 1/2 cup (125 mL) of the cooking liquid, drain pasta and return to pot.
In skillet, heat oil over medium heat; cook garlic and walnuts, stirring often, until garlic is fragrant and walnuts are golden, about 4 minutes.
Stir in wine, 1/4 cup (60 mL) of the reserved cooking liquid, salt and pepper; cook until liquid is reduced by half. Add to pasta along with spinach and Borgonzola; toss to coat, adding as much of the remaining reserved cooking liquid as desired. Transfer to bowls; sprinkle with bread crumb mixture. Makes 6 servings.
In large pot of boiling salted water, cook pasta according to package instructions until al dente. Reserving 1/2 cup (125 mL) of the cooking liquid, drain pasta and return to pot.
In skillet, heat oil over medium heat; cook garlic and walnuts, stirring often, until garlic is fragrant and walnuts are golden, about 4 minutes.
Stir in wine, 1/4 cup (60 mL) of the reserved cooking liquid, salt and pepper; cook until liquid is reduced by half. Add to pasta along with spinach and Borgonzola; toss to coat, adding as much of the remaining reserved cooking liquid as desired. Transfer to bowls; sprinkle with bread crumb mixture. Makes 6 servings.
- Keywords : Main Course; Vegetarian; Italian; Pasta; Cheese; Nuts;
Related content
-
-
-
Baked Gnocchi in Tomato Gorgonzola Sauce
Casseroles need not be an all-day affair to make and bake. Here's a quick one for any busy night.
-
Artichoke and Sun-Dried Tomato Linguine
From chopping board to supper table in 15 minutes, this pasta uses artichokes and sun-dried...
