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Whole Grain Farfalle with Walnuts and Arugula

Makes: 4 servings Yield: about 1 cup each
Start to Finish 25 mins
Whole Grain Farfalle with Walnuts and Arugula
Ingredients
  • 6  ounces  dried whole grain farfalle (bow-tie) pasta
  • 1  tablespoon  walnut oil or olive oil
  • 1/3  cup  finely chopped walnuts
  • 1  clove garlic, minced
  • 1  tablespoon  all-purpose flour
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  ground black pepper
  • 1  cup  evaporated fat-free milk
  • 4  cups  lightly packed arugula
  • 2  tablespoons  broken walnuts, toasted
  • 2  tablespoons  shaved Parmesan cheese
Directions

1. Cook pasta according to package directions; drain. Return pasta to pan; cover and keep warm.

2. 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.

3. 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 339,
  • Fat, total (g) 14,
  • chol. (mg) 4,
  • sat. fat (g) 2,
  • carb. (g) 44,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 9,
  • Trans fatty acid (g) 0,
  • fiber (g) 5,
  • sugar (g) 10,
  • pro. (g) 15,
  • vit. A (IU) 729,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 69,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 270,
  • Potassium (mg) 445,
  • calcium (mg) 283,
  • iron (mg) 3,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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