Fettuccini with Walnuts and Parsley

Show: Healthy Appetite with Ellie Krieger Episode: Myth Busting

Rated: 4 stars out of 5Rate itRead users' reviews (15)

RECIPE
COMMENTS & REVIEWS(15)

Cook Time:
20 min
Level:
--
Yield:
4 servings, serving size 2 1/2 cups

Times:

Prep: 5 min
Inactive Prep: --
Cook: 20 min
Total:: 25 min

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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

Directions

Cook the pasta al dente according to 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 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). 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. Add 1/2 cup Parmesan and toss to combine. Arrange 1/2 cup of arugula leaves on each of 4 serving plates. Top each with about 2 cups of pasta. Sprinkle with remaining cheese, the reserved walnuts and more parsley. Serve hot.

Per Serving:

Calories 615; Total Fat 31g (Sat Fat 4.5g, Mono Fat 12.5g, Poly Fat 10.5g) ; Protein 18 g; Carb 70g; Fiber 9.5g; Cholesterol 1mg; Sodium 410mg

Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron, Manganese

Good source of: Folate, Copper, Magnesium, Calcium

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Comments & Reviews

recipe Fettuccini with Walnuts and Parsley
Mary Hanover, VA 01-10-2010
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Simple but delicious
Rated: 5 stars out of 5

Just finished making this from the cookbook (not this site) and we all loved it. Like pesto unplugged (without basil). The... cookbook version did not have arugula. I don't think I'll make the effort to add it next time because it was so simply good. Great served in a bowl on a plate with a big side of green veggies. Read more
recipe Fettuccini with Walnuts and Parsley
Laney Campbell, CA 01-07-2010
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Garlicous!
Rated: 5 stars out of 5

Tasty, healthy, loved it! An extremely easy go to dish, I sometimes sub water for stock. Skip the arugula, not necessary.
recipe Fettuccini with Walnuts and Parsley
J Houston, TX 12-22-2009
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Great, easy dish
Rated: 5 stars out of 5

I like simple dishes. This one was flavorful, had few not too expensive ingredients, and was easy to make. My guests for... supper last night loved it.Read more
recipe Fettuccini with Walnuts and Parsley
Tiffany Baytown, TX 12-21-2009
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Great!
Rated: 5 stars out of 5

My parsley plant was out of control! This was the best recipe I found using my abundant supply. With the simple addition of... grilled chicken breast, this has made it into our regular dinner rotation. LOVE IT! Read more
recipe Fettuccini with Walnuts and Parsley
matt kenosha, WI 07-02-2009
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This is NOT very good
Rated: 1 stars out of 5

I was excited when I came across this recipe. Well that was short lived because it was terrible. I am well above average cook... and It just did not come together as I expected. I will not make it again.Read more
recipe Fettuccini with Walnuts and Parsley
Lucia Clifton Park, NY 05-05-2009
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Excellent
Rated: 5 stars out of 5

This dish was great. I loved the garlic taste. It had so much flavor. My kids loved it too. I will definitely make this... again. Read more