- Portion size 6 servings
Ingredients
Method
In skillet, melt butter over medium heat; cook bread crumbs, stirring often, until golden, about 5 minutes. Transfer to bowl; let cool. Stir in Parmesan and parsley.In large pot of boiling salted water, cook pasta according to package instructions until al dente. Reserving 1/2 cup (125 mL) of the cooking liquid, drain pasta and return to pot.
In skillet, heat oil over medium heat; cook garlic and walnuts, stirring often, until garlic is fragrant and walnuts are golden, about 4 minutes.
Stir in wine, 1/4 cup (60 mL) of the reserved cooking liquid, salt and pepper; cook until liquid is reduced by half. Add to pasta along with spinach and Borgonzola; toss to coat, adding as much of the remaining reserved cooking liquid as desired. Transfer to bowls; sprinkle with bread crumb mixture. Makes 6 servings.
Nutritional facts Per serving: about
- Sodium 515 mg
- Protein 18 g
- Calories 595.0
- Total fat 39 g
- Potassium 285 mg
- Cholesterol 41 mg
- Saturated fat 11 g
- Total carbohydrate 51 g
%RDI
- Iron 27.0
- Folate 75.0
- Calcium 14.0
- Vitamin A 21.0
- Vitamin C 7.0
