Spaghetti Marco Polo
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
spaghetti
cooked |
|
| ⅔ | cup |
walnuts
chopped |
|
| ½ | cup |
black olives
chopped |
*
|
| ½ | cup |
pimentos
chopped |
|
| ½ | cup |
parsley leaves
fresh, chopped |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | clove |
garlic
minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | tablespoons |
Parmesan cheese
nonfat , grated |
|
| 1 | teaspoon |
basil
dried, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
spaghetti
cooked |
|
| 158 | ml |
walnuts
chopped |
|
| 118 | ml |
black olives
chopped |
*
|
| 118 | ml |
pimentos
chopped |
|
| 118 | ml |
parsley leaves
fresh, chopped |
|
| 15 | ml |
olive oil
|
|
| 1 | clove |
garlic
minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 6E+1 | ml |
Parmesan cheese
nonfat , grated |
|
| 5 | ml |
basil
dried, chopped |
*
|
Directions
Combine walnuts, black olives, pimientos, and parsley.
Mix thoroughly.
Salt and pepper to taste.
Add basil and toss lightly.
Heat olive oil in large skillet over medium-high heat.
Add garlic and cook for about 30 seconds.
Remove from heat and add cooked spaghetti.
Add salt and fresh ground pepper to taste.
Toss thoroughly.
Serve spaghetti with walnut mixture.
Top with parmesan cheese.
