Spaghetti with Walnuts, Fennel, and Peas Recipe

Fennel adds flavor, plus fiber and potassium

Serves: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

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

Save

Review

Rate This:

Avg: 0.00

Ingredients

2/3 cup walnuts, coarsely chopped
10 ounces whole-grain thin spaghetti
1 teaspoon olive oil
2 cloves garlic, crushed
2 bulbs fennel, fronds and ends trimmed, thinly sliced
1 cup frozen petite peas, thawed
1 cup low-sodium vegetable broth
1/8 teaspoon salt
1/2 cup chopped fresh Italian parsley
1 teaspoon lemon zest
Grated Parmesan and fennel
fronds (optional)

Directions

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.

Ratings & Reviews

Rate This:

Avg 0.00

2 Reviews

I love fennel but this dish was not good. A bland, incohesive waste of good ingredients.

Report Abuse By sallymerryweather on 11/09/2009

My family and I loved this recipe. I have four children ranging 10 to 16 and they couldn't get enough of it. I did however add more cheese than the recipe called for to give it more taste.

Report Abuse By ckrivitsky on 01/18/2010