Linguine with Spinach, Walnuts and Canadian Borgonzola

Linguine with Spinach, Walnuts and Canadian Borgonzola 150 Image by: Linguine with Spinach, Walnuts and Canadian Borgonzola 150 Author: Canadian Living

  • Portion size 6 servings

Ingredients

Method

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.

Nutritional facts Per serving: about

  • Sodium 515 mg
  • Protein 18 g
  • Calories 595.0
  • Total fat 39 g
  • Potassium 285 mg
  • Cholesterol 41 mg
  • Saturated fat 11 g
  • Total carbohydrate 51 g

%RDI

  • Iron 27.0
  • Fibre 0.0
  • Folate 75.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 21.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Linguine with Spinach, Walnuts and Canadian Borgonzola

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