Spaghetti with Walnuts, Fennel, and Peas Recipe
Fennel adds flavor, plus fiber and potassium.
Nutrition Score per serving
(2 cups): 478 calories
16 g fat (30% of calories)
1 g saturated fat
73 g carbs
16 g protein
16 g fiber
121 mg calcium
4 mg iron
319 mg sodium
Serves: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients
| 2⁄3 | c | walnuts, coarsely chopped |
| 10 | oz | whole-grain thin spaghetti |
| 1 | t | olive oil |
| 2 | clv | garlic, crushed |
| 2 | bulbs fennel, fronds and ends trimmed, thinly sliced | |
| 1 | c | frozen petite peas, thawed |
| 1 | c | low-sodium vegetable broth |
| 1⁄8 | t | salt |
| 1⁄2 | c | chopped fresh Italian parsley |
| 1 | t | lemon zest |
| Grated Parmesan and fennel | ||
| fronds (optional) |
Instructions
Toast walnuts in a heavy skillet over medium heat for about 5 minutes, stirring often. Set aside.
Cook spaghetti according to package directions. Meanwhile, heat olive oil in a large wok or sauté pan over medium heat. Add garlic and sauté for 1 minute. Add fennel and stir-fry over medium-low heat for about 8 minutes or until slightly softened. Add peas, broth, and salt and simmer over low heat, stirring occasionally, to keep mixture warm until pasta is done.
Drain cooked spaghetti and add to wok with fennel mixture. Toss with walnuts, parsley, and lemon zest. Garnish with Parmesan and fennel fronds, if desired.
