Linguine with Walnuts and Arugula

Author: Canadian Living

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.

  • Portion size 6 servings

Ingredients

  • 12 oz linguine
  • 1/3 cup extra-virgin olive oil
  • 2 cloves garlic thinly sliced
  • 1 cup coarsely chopped walnut
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot pepper flakes
  • 6 cups packed baby arugula leaves
  • 1/3 cup shaved romano cheese
  • 1/2 cup fresh bread crumbs

Method

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.

Nutritional facts Per each of 6 servings: about

  • Sodium 364 mg
  • Protein 13 g
  • Calories 386.0
  • Total fat 16 g
  • Potassium 349 mg
  • Cholesterol 5 mg
  • Saturated fat 2 g
  • Total carbohydrate 49 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 80.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 16.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Linguine with Walnuts and Arugula

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