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Linguine with Lemon and Pine Nuts

A low sodium, no cholesterol vegan pasta dish. Protein is supplied by pine nuts or almonds.

Ingredients:

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

Directions:

Preheat oven to 350F. 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.

Serves 4

Nutrition Facts

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.

More Information:

Vitamins:

Thiamin B1 0.79 mg
Vitamin A 3.3 IU
Vitamin K 8.7 mcg
Vitamin E 1.9 mg
Pantothenic Acid 0.41 mg
Vitamin B6 0.15 mg
Choline 18 mg
Riboflavin B2 0.36 mg
Vitamin D 0 IU
Vitamin C 2.5 mg
Vitamin B12 0 mcg
Niacin B3 6.5 mg

Minerals:

Sodium 79 mg
Zinc 1.8 mg
Copper 0.36 mg
Iron 3.3 mg
Calcium 24 mg
Manganese 1.5 mg
Magnesium 67 mg
Potassium 250 mg
Fluoride 15 mcg
Phosphorus 210 mg
Selenium 54 mcg

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