Fettuccini with Walnuts and Parsley Recipe

Name: Fettuccini with Walnuts and Parsley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces (3/4 box) whole-wheat fettucine; 2/3 cup chopped toasted walnuts, 2 tablespoons reserved for garnish; 1/4 cup olive oil; 5 cloves garlic, minced; 1/2 cup low-sodium chicken stock; 1/2 cup chopped parsley leaves, plus more for garnish; 1/2 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1 -ounce grated Parmesan (about 3/4 cup); 2 cups arugula leaves, gently packed

Servings: persons

12 ounces (3/4 box) whole-wheat fettucine
2/3 cup chopped toasted walnuts, 2 tablespoons reserved for garnish
1/4 cup olive oil
5 cloves garlic, minced
1/2 cup low-sodium chicken stock
1/2 cup chopped parsley leaves, plus more for garnish
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 -ounce grated Parmesan (about 3/4 cup)
2 cups arugula leaves, gently packed

1
Cook the pasta al dente according to package directions, then drain in a colander.
2
Meanwhile, toast the walnuts in a small dry skillet over medium-high heat until fragrant, stirring frequently, 3 to 5 minutes.
3
In the pot the pasta was cooked in, heat the olive oil over low heat, add the garlic stirring until soft and fragrant, 3 to 4 minutes (be careful not to burn it).
4
Return the pasta to the pot, add the broth, all but 2 tablespoons of the walnuts, the parsley, salt and pepper and toss to combine, cooking over low heat for 1 to 2 minutes.
5
Add 1/2 cup Parmesan and toss to combine.
6
Arrange 1/2 cup of arugula leaves on each of 4 serving plates.
7
Top each with about 2 cups of pasta.
8
Sprinkle with remaining cheese, the reserved walnuts and more parsley.
9
Serve hot.
10
Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron, Manganese
11
Good source of: Folate, Copper, Magnesium, Calcium

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 ounces (3/4 box) whole-wheat fettucine, 2/3 cup chopped toasted walnuts, 2 tablespoons reserved for garnish, 1/4 cup olive oil, 5 cloves garlic, minced, and more.

Yes, Fettuccini with Walnuts and Parsley falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fettuccini with Walnuts and Parsley

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