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Receta Whole Grain Spaghetti with Brussels Sprouts and Mushrooms

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Ingredientes

  • blade to slice the Brussels sprouts you can even cut that time down. The mushrooms, cheese, onions and garlic are
  • 1 pound whole-grain or whole wheat
  • spaghetti
  • 1 cup grated Pecorino Romano
  • 1/4 cup extra-virgin olive oil
  • 1 pound Brussels sprouts, trimmed,
  • halved and thinly sliced
  • 1 medium onion, finely chopped
  • 1 pound mushrooms, such as cremini,
  • button or shiitake, cleaned and
  • chopped
  • Freshly
  • ground black pepper
  • 1
  • cup creme fraiche, at room temperature (about 8 ounces)
  • 2
  • tablespoons fresh lemon juice (from 1/2 large lemon)
  • 1/2
  • cup slivered almonds, toasted*
  • Cook's
  • Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake
  • in a preheated 350 degrees F oven until lightly toasted, 8 to 10 minutes. Cool
  • completely before using. (I used my toaster oven and this photo shows the results: Perfect!
  • 1. In
  • a large skillet, heat the oil over medium-high heat. Add the Brussels sprouts,
  • onions, mushrooms, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook,

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1215g
Calories 1223  
Calories from Fat 748 61%
Total Fat 85.82g 107%
Saturated Fat 11.14g 45%
Trans Fat 0.5g  
Cholesterol 18mg 6%
Sodium 374mg 16%
Potassium 3723mg 106%
Total Carbs 92.21g 25%
Dietary Fiber 29.4g 98%
Sugars 28.11g 19%
Protein 45.09g 72%
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