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Ingredients
US|METRIC
4 SERVINGS
- 12 oz. spaghetti (bucatini, linguine, or fettuccine)
- 2 large lemons (medium-)
- extra-virgin olive oil
- kosher salt
- freshly cracked black pepper
- 1 tsp. Dijon mustard
- 2 medium shallots (thinly sliced)
- 4 garlic cloves (thinly sliced)
- 1/4 tsp. red pepper flakes (optional)
- 1 bunch asparagus (about 14 ounces, sliced thinly on the diagonal into 1-inch pieces**)
- 1/2 cup roasted walnuts (or toasted, ***, finely crushed)
- 3 Tbsp. nutritional yeast
- 1/2 cup Italian flat leaf parsley (leaves and tender stems, chopped)
- 1/2 cup fresh basil leaves (slivered)
- 2 Tbsp. capers (drained)
- 1/4 cup Castelvetrano olives (sliced in half, 7 to 9 olives****)
- 1 can navy beans (or other white beans rinsed and drained, optional)
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NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories660Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol |
Sodium440mg18% |
Potassium1170mg33% |
Protein29g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate106g35% |
Dietary Fiber11g44% |
Sugars5g |
Vitamin A45% |
Vitamin C140% |
Calcium15% |
Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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