Whole Grain Farfalle with Walnuts and Arugula
ounces dried whole grain farfalle (bow-tie) pasta
tablespoon walnut oil or olive oil
cup finely chopped walnuts
clove garlic, minced
teaspoon ground black pepper
cup evaporated fat-free milk
cups lightly packed arugula
tablespoons broken walnuts, toasted
tablespoons shaved Parmesan cheese
- Cook pasta according to package directions; drain. Return pasta to pan; cover and keep warm.
- Meanwhile, for sauce, in a medium skillet heat oil over medium heat. Add 1/3 cup walnuts and garlic; cook and stir for 1 minute. Stir in flour, salt, and pepper. Gradually stir in evaporated milk. Cook and stir until slightly thickened and bubbly.
- Pour sauce over pasta; toss gently to coat. Stir in arugula. Divide pasta mixture among warm shallow serving bowls. Top with 2 tablespoons walnuts and cheese.
Nutrition Facts(Whole Grain Farfalle with Walnuts and Arugula)
- Per serving:
- 339 kcal cal.,
- 14 g fat
- (2 g sat. fat,
- 9 g polyunsaturated fat,
- 2 g monounsatured fat),
- 4 mg chol.,
- 270 mg sodium,
- 44 g carb.,
- 5 g fiber,
- 10 g sugar,
- 15 g pro.
- Percent Daily Values are based on a 2,000 calorie diet