Fettuccine With Walnuts and Parsley

This is a hearty, out-of-the-ordinary, absolutely scrumptious meal.

* 3/4 box (12 oz) whole-wheat fettuccine
* 2/3 cup chopped walnuts
* 1/4 cup olive oil
* 5 cloves garlic, minced (about 1 2/3 Tbs)
* 1/2 cup low-sodium chicken broth
* 1/2 cup chopped fresh flat-leaf parsley, plus more for garnish
* 1/2 tsp salt
* 1/2 tsp freshly ground black pepper
* 3/4 cup freshly grated parmesan cheese

Cook the pasta according to the package directions, then drain in a colander.

Meanwhile, toast the walnuts in a small dry skillet over medium-high heat until fragrant, stirring frequently, 3 to 5 minutes.

In the pot used for cooking the pasta, heat the oil with the garlic over low heat, stirring until the garlic is soft and fragrant, 3 to 4 minutes (be careful not to burn it). Return the pasta to the pot, add the broth, all but 2 Tbs of the walnuts, the parsley, salt, and pepper, and toss to combine, cooking over low heat for 1 to 2 minutes. Add 1/2 cup of the parmesan and toss to combine. Divide among 4 bowls.

Top with the remaining 1/4 cup cheese, the reserved walnuts, and more parsley, and serve.

SERVES 4
Serving size: 2 cups

Per Serving

Calories: 640
Total fat: 34g
Mono: 13g
Poly: 12g
Sat: 5g
Protein: 18g
Carb: 69g
Fiber: 10g
Chol: 1mg
Sodium: 405mg

Excellent source of copper, fiber, iron, manganese, protein, vitamin C, vitamin K

Good source of calcium, magnesium, molybdenum, potassium, vitamin A, vitamin B6

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