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Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Whole Wheat Penne with Arugula and Hazelnuts
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- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 647
- Total Fat
- 34 g
- Saturated Fat
- 5 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 21 g
- Cholesterol
- 9 mg
- Sodium
- 467 mg
A satisfying whole wheat pasta tossed with arugula, hazelnuts, pecorino and lemon juice.
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 647
- Total Fat
- 34 g
- Saturated Fat
- 5 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 21 g
- Cholesterol
- 9 mg
- Sodium
- 467 mg
Ingredients
Directions
- Bring a medium pot of salted water to a boil. Add the pasta and cook until al dente, 12 to 15 minutes.
- Drain the pasta. While the pasta is still warm, add the arugula, hazelnuts, pecorino, olive oil and scallions. Toss to combine and finish with the lemon juice.
- Divide the pasta among plates and serve.
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