Flaxseed Oil Linguine
Kimchi Fried Rice
August 27, 2018
Add the flaxseed oil, garlic, chili flakes and salt to a cold pan and heat over medium high heat until the garlic begins to sizzle and cook.
Add the cherry tomato halves and continue heating until the tomatoes start to soften before adding the white wine.
Cook out the wine until it has evaporated by at least half then add the cooked linguine with some of the pasta cooking water (enough to coat the noodles).
Continue heating until the pasta is coated with the oil sauce, add the chopped parsley or kale and serve.
Top each portion of pasta with some parmesan cheese before serving if using parmesan cheese.
Serving Size 164g per serving
Servings 6
- Amount Per Serving
- Calories 480
- % Daily Value *
- Total Fat 23g36%
- Saturated Fat 3g15%
- Trans Fat 0.0g
- Cholesterol 0.0mg0%
- Sodium 780mg33%
- Potassium 310mg9%
- Total Carbohydrate 59g20%
- Dietary Fiber 1g4%
- Sugars 4g
- Protein 14g29%
- Calcium 23%
- Iron 3%
- Vitamin D 11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Add the flaxseed oil, garlic, chili flakes and salt to a cold pan and heat over medium high heat until the garlic begins to sizzle and cook.
Add the cherry tomato halves and continue heating until the tomatoes start to soften before adding the white wine.
Cook out the wine until it has evaporated by at least half then add the cooked linguine with some of the pasta cooking water (enough to coat the noodles).
Continue heating until the pasta is coated with the oil sauce, add the chopped parsley or kale and serve.
Top each portion of pasta with some parmesan cheese before serving if using parmesan cheese.
