Spaghetti with Walnuts, Fennel, and Peas

Fennel adds flavor, plus fiber and potassium

Serves: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Nutrition Score per serving:

(2 cups): 478 calories, 16 g fat (30% of calories), 1 g saturated fat, 73 g carbs, 16 g protein, 16 g fiber, 121 mg calcium, 4 mg iron, 319 mg sodium

Ingredients

2/3 cup walnuts, coarsely chopped
10 ounces whole-grain thin spaghetti
1 teaspoon olive oil
2 cloves garlic, crushed
2 bulbs fennel, fronds and ends trimmed, thinly sliced
1 cup frozen petite peas, thawed
1 cup low-sodium vegetable broth
1/8 teaspoon salt
1/2 cup chopped fresh Italian parsley
1 teaspoon lemon zest
Grated Parmesan and fennel
fronds (optional)

Directions

Toast walnuts in a heavy skillet over medium heat for about 5 minutes, stirring often. Set aside.

Cook spaghetti. Meanwhile, heat olive oil in a large wok or saute pan over medium heat. Add garlic and saute for 1 minute. Add fennel and stir-fry over medium-low heat for about 8 minutes or until slightly softened. Add peas, broth, and salt and simmer over low heat, stirring occasionally, to keep mixture warm until pasta is done.

Drain cooked spaghetti and add to wok with fennel mixture. Toss with walnuts, parsley, and lemon zest. Garnish with Parmesan and fennel fronds, if desired.