Peruvian Tallarines Verdes

6
Servings
9m
Prep Time
30m
Cook Time
39m
Ready In


"Can use fettuccine can use fresh basil and spinach but I'm making a pantry dish"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (240.4 g)
  • Calories 494.3
  • Total Fat - 16.6 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 26.1 mg
  • Sodium - 437.8 mg
  • Total Carbohydrate - 68.1 g
  • Dietary Fiber - 2.9 g
  • Sugars - 3.2 g
  • Protein - 24.5 g
  • Calcium - 417.7 mg
  • Iron - 5.2 mg
  • Vitamin C - 21.5 mg
  • Thiamin - 0.5 mg

Step 1

Drain spinach into the pasta cooking water

Step 2

Cook spaghetti al dente in heavily salted water

Step 3

Drain saving 1/2 cup pasta water

Step 4

Meanwhile

Step 5

Saute onion then garlic in olive oil

Step 6

Add rest of items to sauce

Step 7

Can whirl in blender to make smooth sauce or just toss with drained pasta and cook 5 minutes

Step 8

Add some pasta water if to tight when cooking

Step 9

Add parmesan last and toss

Tips & Variations


No special items needed.

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