Linguine with Walnuts and Arugula
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 386 |
| pro | 13 g |
| total fat | 16 g |
| sat. fat | 2 g |
| carb | 49 g |
| fibre | 5 g |
| chol | 5 mg |
| sodium | 364 mg |
| potassium | 349 mg |
| % RDI: | - |
| calcium | 16 |
| iron | 26 |
| vit A | 13 |
| vit C | 10 |
| folate | 80 |
- Portion size: 4 to 6
Walnuts, like many other nuts, are high in healthy unsaturated fats, which means they can go rancid quickly. To prevent this, store all nuts in the refrigerator or freezer.
Ingredients
- 12 oz 12ozlinguine
- 1/3 cup 1/3cupextra-virgin olive oil
- 2 2cloves garlic, thinly sliced
- 1 cup 1cupcoarsely chopped walnutwalnuts
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsphot pepper flakes
- 6 cups 6cupspacked baby arugula leafbaby arugula leaves
- 1/3 cup 1/3cupshaved romano cheese
- 1/2 cup 1/2cupfresh bread crumbs
Preparation
In large pot of boiling salted water, cook pasta until al dente, about 12 minutes. Drain and return to pot, reserving 1/2 cup (125 mL) of the cooking liquid.
Meanwhile, in skillet, heat oil over medium heat; cook garlic just until beginning to turn golden, about 1 minute.
Stir in walnuts, bread crumbs, salt and hot pepper flakes; cook, stirring, until golden, about 5 mintues. Add to pasta along with arugula; toss to coat, adding as much of the reserved cooking liquid as desired. Sprinkle with Romano cheese.
Source : Canadian Living Magazine: February 2010
