MobiRecipe

How To make Spaghetti Marco Polo

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8 oz spaghetti

cooked
2/3 c chopped walnuts
1/2 c black olives :

chopped
1/2 c pimientos

chopped
1/2 c chopped fresh parsley
1 tbsp olive oil
1 garlic clove :

minced
salt and pepper

to taste 4 tbsp nonfat parmesan cheese :

grated
1 tsp dried basil -- chopped
Combine walnuts, black olives, pimientos, and parsley. Mix thoroughly. Salt and pepper to taste. Add basil and toss lightly.
Heat olive oil in large skillet over medium-high heat. Add garlic and cook for about 30 seconds. Remove from heat and add cooked spaghetti. Add salt and fresh ground pepper to taste. Toss thoroughly.
Serve spaghetti with walnut mixture. Top with parmesan cheese
(Original was 389 calories with 17.6 grams of fat per serving. 40.7% CFF)

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Sorry if this video seems a little choppy I was trying to cut it down to under 15 min and just could not do it. So then I just applied to yt for long videos and went with that. Maybe I should redo a longer one idk. please enjoy the sauce. One thing I do want to say that I omitted out of the video though is that Marco Polo did not discover spaghetti noodles like many people think. He may have possibly made that style of noodle popular in Italy after he got back from the China region, but Italians had noodles as early as the first century AD. They were not like noodle virgins prior to Marco Polo. kai? please enjoy.

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THE RECIPE
INGREDIENTS
* 1/2 lb spaghetti pasta
* 2/3 cup walnuts
* 1/2 cup black olives, chopped
* 1/2 cup roasted red peppers, drained (I used the wrong ingredient in this spot and used sun-dried tomatoes instead of roasted red peppers. Roasted red peppers is true to the recipe. Sorry for the mistake.)
* 1/4 cup parsley, chopped
* 1/4 cup fresh basil, chopped
* 4 cloves of garlic, minced
* 4 tablespoons olive oil
* salt and pepper to taste
* 2 cups parmesan cheese

PREPARATION
1. Cook and drain pasta to package directions. While pasta is cooking toast the walnuts over medium for about 2-3 minutes or until one shade darker than you started with. Remove walnuts from heat.
2. Chop walnuts and combine them in a medium bowl with olives, red peppers, parsley, and basil.
3. In a large saucepan cook garlic in olive oil for 1-2 minutes, but do not brown. Turn off heat and add pasta to the pan. Toss to coat. Add salt and pepper to taste.
4. Transfer pasta to a large serving bowl and top with nut mixture. Sprinkle with parmesan cheese and toss to combine.

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