Fettuccini with Walnuts and Parsley

Show: Healthy Appetite with Ellie Krieger Episode: Myth Busting

Rated: 4 stars out of 5Rate itRead users' reviews (11)

RECIPE
COMMENTS & REVIEWS(11)

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
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
recipe Fettuccini with Walnuts and Parsley
Joni Olympia, WA 05-03-2009
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Unbelievable
Rated: 5 stars out of 5

I thought this was one of the best recipies ever; restaurant quality. It turned out full of flavor and was delicious. The... person who thought this was blah must have make it incorrectly because it was yum, yum, yum, and I love spicy food and flavorful food. Read more
recipe Fettuccini with Walnuts and Parsley
Allison Lafayette, CO 04-27-2009
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Yum!
Rated: 5 stars out of 5

This dish was so simple and quick to make, and the flavors really came through. Instead of mincing the garlic, I sliced five... large cloves into thin slices and browned them in the olive oil. This REALLY brought out the flavor of the garlic, and the garlic "chips" added to the texture of the dish as well. I used about 8 oz of pasta, and no arugula. I would definitely make it again!Read more
recipe Fettuccini with Walnuts and Parsley
KAREN new york, NY 04-27-2009
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Make it even healthier!
Rated: 4 stars out of 5

I am trying to eat low carb, so I made this recipe with half whole wheat pasta, half tofu shiritaki fettucine noodles. It was... great! I would add more parsley and walnuts next time, but I thought it was very tasty and easy to make!Read more
recipe Fettuccini with Walnuts and Parsley
Brian Plano, TX 04-26-2009
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Surprisingly Tasty!
Rated: 5 stars out of 5

I made this for dinner tonight and was surprised at how tasty it turned out! I added a little bit of lemon juice and used a... whole cup of chicken broth for the "sauce". Next time I'll probably double the amount of walnuts too. Read more