Spaghettini with Walnut-Garlic Sauce - Recipe Correction

[Guest guest]

Oops, sorry about that. Ment to type in 1 cup of flat leaf parsley.

Please pardon my little senior moment, lol!

 

Charleen

 

 

, " wwjd " <jtwigg wrote:

>

> This sounds very good. How much parsley do you put in it?

> Judy

> -

> kittymak418

>

> Friday, March 21, 2008 9:25 PM

> Spaghettini with Walnut-Garlic Sauce

>

>

>

> Quick, easy and very tasty!

>

> The Mediterranean Vegan Kitchen

>

> Spaghettini with Walnut-Garlic Sauce

>

> 1/2 cup chopped walnuts, toasted

>

> 1/4 cup extra-virgin olive oil

>

> 1/4 cup vegetable broth (plus 1/4 cup additional broth-optional)

>

> 6 cloves garlic, peeled

>

> 1 tablespoon unseasoned dry bread crumbs

>

> 1/4 teaspoon coarse salt, or to taste

>

> 16 ounce spaghettini or other thin pasta

>

> Place the walnuts, oil, parsley, 1/4 cup broth, garlic, bread crumbs

and

> salt in a food processor and blend until smooth.

>

> Cook pasta and drain. Transfer to a large serving bowl and add walnut

> sauce and addition broth if using. Toss well to combine and serve at

> once.

>

> Calories: 446

>

> Total fat: 16g

>

> Fiber: 4g

>

>

>

>

>

>

[Guest guest]

That is no problem. Thanks for sharing this with us. I love walnuts,

parsley and garlic. I'm going to have to look up what spaghettini noodles

look like. Oh I just did and here is what I found out about it, for those

of you that might not know what this is for sure, either. " spaghettini is

the thinner version of spaghetti, but slightly thicker then vermicelli aka

angel hair. "

Judy

__________

Re: Spaghettini with Walnut-Garlic Sauce - Recipe Correction

 

 

Oops, sorry about that. Ment to type in 1 cup of flat leaf parsley.

Please pardon my little senior moment, lol!

 

Charleen

 

 

, " wwjd " <jtwigg wrote:

>

> This sounds very good. How much parsley do you put in it?

> Judy

> -

> kittymak418

>

> Friday, March 21, 2008 9:25 PM

> Spaghettini with Walnut-Garlic Sauce

>

>

>

> Quick, easy and very tasty!

>

> The Mediterranean Vegan Kitchen

>

> Spaghettini with Walnut-Garlic Sauce

>

> 1/2 cup chopped walnuts, toasted

>

> 1/4 cup extra-virgin olive oil

>

> 1/4 cup vegetable broth (plus 1/4 cup additional broth-optional)

>

> 6 cloves garlic, peeled

>

> 1 tablespoon unseasoned dry bread crumbs

>

> 1/4 teaspoon coarse salt, or to taste

>

> 16 ounce spaghettini or other thin pasta

>

> Place the walnuts, oil, parsley, 1/4 cup broth, garlic, bread crumbs

and

> salt in a food processor and blend until smooth.

>

> Cook pasta and drain. Transfer to a large serving bowl and add walnut

> sauce and addition broth if using. Toss well to combine and serve at

> once.

>

> Calories: 446

>

> Total fat: 16g

>

> Fiber: 4g

>

>

>