Try this Parisian Penne with Light Roquefort Sauce recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a small saucepan, add the onion, cover with a lid and soften over a very low heat for about 10 minutes. Meanwhile, set the pasta on to boil. Add the crumbled cheese to the onion and stir. Heat gently until it melts. Then pour in the milk, a little at a time, and mix to a smooth sauce. Season generously with freshly grated nutmeg. Toss the well-drained penne in the sauce, sprinkle with the ground walnuts, and it is ready to serve. Hand the pepper mill around for a twist of black pepper to go over each helping. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (138g) | ||
Recipe Makes: 4 servings | ||
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Calories: 274 | ||
Calories from Fat: 41 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 63.9mg | 20 % | |
Sodium 22.8mg | 1 % | |
Potassium 156.7mg | 4 % | |
Total Carbohydrate 47.9g | 14 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 47.9g | ||
Protein 9.9g | 14 % | |
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: 274
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