Try this Fusilli with Walnut Sauce and Radicchio (Mf) recipe, or contribute your own.
Suggest a better descriptionBring a pot of salted water to a boil. Add the fusilli and cook until tender but still firm to the bite. In a food processor combine walnuts with bread crumbs, garlic, oil and puree until smooth. Add ricotta cheese and broth and puree again to create a fairly smooth sauce. If sauce seems thick, add some water. Season to taste with salt and pepper and set aside. In a skillet saute radicchio in olive oil until just wilted. Drain the pasta and toss with walnut sauce and radicchio with oil from skillet. Toss to combine and garnish with grated Parmesan. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC format by Gail Shermeyer, 4paws@netrax.net Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6540 Posted to MC-Recipe Digest V1 #493 by 4paws@netrax.net (Shermeyer-Gail) on Mar 02, 1997.
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Serving Size: 1 Serving (295g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 408 | ||
Calories from Fat: 86 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 9.5mg | 3 % | |
Sodium 298.1mg | 10 % | |
Potassium 316.4mg | 8 % | |
Total Carbohydrate 71.8g | 21 % | |
Dietary Fiber 9.5g | 38 % | |
Sugars, other 62.3g | ||
Protein 10.7g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 408
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