This Whole-Wheat Mostaccioli Alfredo with Parsley and Parmesan is a healthier take on the classic creamy pasta dish. By using whole-wheat pasta and incorporating fresh parsley, this recipe combines rich flavors with added nutrients for a dish that’s both delicious and satisfying.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Make sure to cook the pasta al dente, as it will continue to cook when mixed with the hot Alfredo sauce.
- If your Alfredo sauce is too thick, you can thin it out by adding a small amount of the pasta's cooking water.
- To ensure the sauce clings well to the whole-wheat pasta, toss the pasta immediately with the Alfredo sauce while it’s still hot.
- For a burst of freshness and additional flavor, add a squeeze of lemon juice right before serving the pasta.
Enjoy your Whole-Wheat Mostaccioli Alfredo garnished with extra parsley and a sprinkle of parmesan. This nutrient-packed version of a traditional Alfredo dish is sure to impress your family and friends while providing a delightful and hearty meal.
Nutrition Facts | |
---|---|
Serving Size | 110 grams |
Energy | |
Calories 320kcal | 16% |
Protein | |
Protein 6g | 4% |
Carbohydrates | |
Carbohydrates 20g | 5% |
Fiber 2.48g | 7% |
Sugar 1.45g | 1% |
Fat | |
Fat 24g | 29% |
Saturated 14g | 47% |
Cholesterol 70mg | - |
Vitamins | |
Vitamin A 270ug | 30% |
Choline 13mg | 2% |
Vitamin B1 0.10mg | 9% |
Vitamin B2 0.14mg | 11% |
Vitamin B3 1.89mg | 12% |
Vitamin B6 0.07mg | 4% |
Vitamin B9 27ug | 6% |
Vitamin B12 0.12ug | 5% |
Vitamin C 10mg | 11% |
Vitamin E 0.49mg | 3% |
Vitamin K 130ug | 105% |
Minerals | |
Calcium, Ca 81mg | 7% |
Copper, Cu 0.15mg | 16% |
Iron, Fe 1.51mg | 14% |
Magnesium, Mg 40mg | 9% |
Phosphorus, P 130mg | 10% |
Potassium, K 140mg | 4% |
Selenium, Se 24ug | 42% |
Sodium, Na 390mg | 26% |
Zinc, Zn 1.14mg | 10% |
Water | |
Water 60g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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