Pasta with Lemon Walnut Alfredo Sauce
DESCRIPTION
This pasta recipe adds a secret protein-boost to traditional Alfredo sauce. The tangy lemon, walnut and cheese mixture tossed with pasta and spinach creates a creamy dish.
Total Time
Prep Time
20 Mins
Cook Time
25 Mins
Total Time
45 Mins
Nutrition
Calories
620 cal
Total Fat
35 g
Saturated Fat
8 g
Polyunsaturated Fat
18.4 g
Monounsaturated Fat
6.2 g
Cholesterol
30 mg
Sodium
800 mg
Carbohydrates
57 g
Dietary Fiber
6 g
Total Sugars
7 g
Protein
23 g
Vitamin D
1 mcg
Calcium
380 mg
Iron
4 mg
Potassium
700 mg
Ingredients
- 1 1/4 cups California walnut pieces, divided
- 1/2 cup water
- 1 cup milk
- 1 tablespoon flour
- 2 cloves garlic, minced
- 1/2 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper
- 2 oz. cream cheese
- juice and finely grated zest of 1 lemon
- 8 oz. dry fettuccine
- 3/4 cup shredded Parmesan cheese
- 6 cups lightly packed baby spinach leaves
- 2 tablespoons chopped fresh parsley
Preparation
- Place 1 cup walnuts and water in a small blender or food processor. Puree until very smooth, set aside.
- Whisk together milk and flour in a medium saucepan. Add garlic, salt and pepper. Bring to a simmer and cook for 3 minutes or until slightly thickened, stirring frequently. Stir in cream cheese and walnut mixture. Simmer over low heat for 2 to 3 minutes more or until sauce is thickened, stirring frequently. Remove from heat and add lemon juice and zest.
- Meanwhile, bring a large pot of generously salted water to a boil. Cook pasta according to package directions, then drain well, reserving about 1/2 cup pasta water.
- Place pasta back in pot and add sauce, spinach and Parmesan. Toss to coat evenly with sauce, adding some or all of the pasta water if needed to thin sauce. Place equal amounts into 4 bowls and garnish with remaining walnuts. Serve immediately.
- Note: The lemon and walnuts will react over time and this pasta will darken in color. It’s best served soon after preparing.