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Prep
0:15:00
Cook
0:10:00
Total
0:25:00
Servings: 4
Ingredients
2
1
tbsp
1/2
cups
1
pinch
1
pinch
1
lb
1/8
cups
1
tsp
1
tsp
Instructions
Boil spaghetti in salted water for 6-8 minutes. Heat olive oil in a small pan over low heat. When oil is warm, add choppedgarlic, pepper flakes, salt and pepper. Cook, stirring, until garlic is lightlycolored, then remove pan from the heat.When pasta is just done, drain and return to pot. Stir the walnuts into the garlic and oil and pour over pasta, tossing well. Add parsley and serve immediately.
By: Inspired by http://www.theheartofnewengland.com/food/pasta-garlic-oil.html
Published on 09/03/2013
4.44g
Water (WATER)
12g
Energy (ENERC_KCAL)
51g
Energy (ENERC_KJ)
21g
Calcium, Ca (CA)
8g
Magnesium, Mg (MG)
8g
Phosphorus, P (P)
64g
Potassium, K (K)
1g
Sodium, Na (nan)
5.1g
Vitamin C, total ascorbic acid (VITC)
1g
Folate, total (FOL)
1g
Folate, food (FOLFD)
1g
Folate, DFE (FOLDFE)
1g
Vitamin A, RAE (VITA_RAE)
15g
Carotene, beta (CARTB)
26g
Vitamin A, IU (VITA_IU)
22g
Lutein + zeaxanthin (LUT+ZEA)
7.9g
Vitamin K (phylloquinone) (VITK1)
12.193g
16:0 (F16D0)
2.109g
18:0 (F18D0)
78.798g
Fatty acids, total monounsaturated (FAMS)
1.355g
16:1 undifferentiated (F16D1)
76.971g
18:1 undifferentiated (F18D1)
11.365g
Fatty acids, total polyunsaturated (FAPU)
10.543g
18:2 undifferentiated (F18D2)
4g
Phytosterols (PHYSTR)
15.50g
Vitamin E (alpha-tocopherol) (TOCPHA)
2.00g
Total lipid (fat) (FAT)
14.913g
Fatty acids, total saturated (FASAT)
1g
Carotene, alpha (CARTA)
1g
Cryptoxanthin, beta (CRYPX)
3.08g
Carbohydrate, by difference (CHOCDF)
1.2g
Fiber, total dietary (FIBTG)
2.427g
Glutamic acid (GLU_G)
29.85g
Starch (STARCH)
2.01g
Iron, Fe (FE)
1.57g
Zinc, Zn (ZN)
7.01g
Protein (PROCNT)
1.546g
Manganese, Mn (MN)
42.5g
Selenium, Se (SE)
3.657g
Niacin (NIA)
7.6g
Choline, total (CHOLN)
1.36g
Tocotrienol, beta (TOCTRB)
1.6g
Fluoride, F (FLD)
1g
Lycopene (LYCPN)