Directions:
- Cook the fettuccine ala dente.
- Roast walnuts in a 400°F oven for about 5 minutes; watch they do not burn.
- In a food processor put 2 cups spinach, 1/2 cup parmesan, 1/4 cup walnuts, half the Gruyere, 1/2 cup oil, 2 cloves of garlic, salt and pepper, half the basil, half the oregano and half the cream.
- Process until smooth.
- Repeat with remaining half of the ingredients.
- Set aside 1/2 cup of walnuts for garnish.
- Heat the sauce, keep warm.
- Pour sauce over cooked pasta, toss.
- Garnish with walnuts and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1004.3 Kcal (4205 kJ) | ||
| Calories from fat | 565.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.81g | 97% | |
|---|---|---|---|
| Cholesterol | 47.56mg | 16% | |
| Sodium | 387.81mg | 16% | |
| Potassium | 303.64mg | 6% | |
| Total Carbs | 83.29g | 28% | |
| Sugars | 4.49g | 18% | |
| Dietary Fiber | 5.42g | 22% | |
| Protein | 30.85g | 62% | |
| Vitamin C | 6.6mg | 11% | |
| Iron | 4.1mg | 23% | |
| Calcium | 421.6mg | 42% | |
| Amount Per 100 g | |||
| Calories | 406.39 Kcal (1701 kJ) | ||
| Calories from fat | 228.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.42g | 97% | |
|---|---|---|---|
| Cholesterol | 19.24mg | 16% | |
| Sodium | 156.93mg | 16% | |
| Potassium | 122.87mg | 6% | |
| Total Carbs | 33.7g | 28% | |
| Sugars | 1.82g | 18% | |
| Dietary Fiber | 2.19g | 22% | |
| Protein | 12.48g | 62% | |
| Vitamin C | 2.7mg | 11% | |
| Iron | 1.6mg | 23% | |
| Calcium | 170.6mg | 42% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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