Linguine with Lemon and Pine Nuts
A low sodium, no cholesterol vegan pasta dish. Protein is supplied by pine nuts or almonds.
1 tbsp lemon zest
2 cloves garlic, crushed
2 tbsp olive oil
1/8 tsp salt (optional)
3/4 lb linguine pasta
1/4 cup pine nuts, or slivered almonds
Preheat oven to 350°F. Arrange pine nuts in a single layer on a baking sheet. Toast 3-5 minutes, shaking pan frequently, until pine nuts are golden. Remove from oven and cool. Transfer pine nuts to a food processor or blender. Add garlic and lemon zest and process until mixture has consistency of nut butter. Add salt and pepper to taste. With motor running, slowly add oil and process 1 minute. Set aside. Cook linguine in boiling water until al dente. Drain pasta, reserving 2 Tbsp of cooking liquid. Blend liquid into pine nut mixture. Combine pasta and pine nut mixture and toss.
Nutrition (per serving): Calories 430; % Calories From Fat 29.3%; Total Fat 14g; Saturated Fats 1.6g; Mono-unsaturated Fats 6.7g; Poly-unsaturated Fats 4.1g; Cholesterol 0mg; Sodium 79mg; Total Carbohydrates 65g; Dietary Fiber 3.2g; Sugar 2.7g; Protein 12g.
Thiamin B1 0.79 mg
Sodium 79 mg