Spaghetti with Lemon and Toasted Walnuts

photoThis recipe is yummy and easy. It is from page 62 of the December 2013 issue of Vegetarian Times magazine. It makes 4 servings.

 

 

 

 

 

 

Spaghetti with Lemon and Toasted Walnuts

1 cup walnut halves
1/2 cup freshly grated Parmesan cheese
1/4 cup olive oil
1/4 cup lemon juice
2 teaspoons grated lemon zest
1 teaspoon minced garlic
3/4 teaspoon freshly ground black pepper
1 pound spaghetti
1 cup Italian parsley, coarsely chopped

Preheat oven to 350°F. Toast walnuts on baking sheet 
10 minutes. Cool, and coarsely chop.

Whisk together cheese, oil, lemon juice, lemon zest, garlic, and pepper in large bowl.

Cook pasta according to package directions. Drain, and reserve 1/2 cup pasta cooking water. Add drained pasta to cheese mixture, and toss to combine, adding some pasta water if mixture seems too thick. Stir in parsley and walnuts, and season with salt and more pepper, if desired

Per serving: Calories: 387, Total Fat: 18g, Sat. Fat: 3g, Carbs: 46g, Fiber: 4g, Protein: 12g

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