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Asparagus and Arugula Spaghetti with Lemon and Pine Nuts
- 14 oz dried spaghetti
- 1/2 lb asparagus, trimmed and cut into 1 inch pieces
- 1/2 cup heavy cream
- 2 clove garlic, minced
- Grated zest of 1 lemon
- Salt and white pepper
- 4 tablespoons pine nuts, toasted
- 1 bag (about 5 ounces) baby arugula
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 552kcal (28%)|
|Total Fat 19g (29%)|
|Saturated Fat 8g (38%)|
|Cholesterol 41mg (14%)|
|Total Carbohydrate 80g|
|Dietary Fiber 5g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|