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Picture of Spaghetti With Chorizo And Almonds
mediterranean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3406 kcal 170 %
  • Fat 135 g 208 %
  • Saturated 33 g 164 %
  • Carbs 417 g 139 %
  • Fiber 56 g 225 %
  • Protein 121 g 241 %
  • Cholesterol 133 mg 44 %
  • Sodium 3281 mg 137 %
  • Calcium 677 mg 68 %
  • Magnesium 586 mg 140 %
  • Potassium 3080 mg 66 %
  • Iron 18 mg 101 %
  • Zinc 14 mg 124 %
  • Phosphorus 1765 mg 252 %
  • Vitamin A 326 µg 36 %
  • Vitamin C 56 mg 62 %
  • Thiamin (B1) 1 mg 72 %
  • Riboflavin (B2) 2 mg 125 %
  • Niacin (B3) 19 mg 116 %
  • Vitamin B6 2 mg 156 %
  • Folate equivalent (total) 438 µg 109 %
  • Vitamin B12 3 µg 106 %
  • Vitamin D 2 µg 11 %
  • Vitamin E 24 mg 157 %
  • Vitamin K 530 µg 442 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Spaghetti With Chorizo And Almonds

Ingredients

  • 1 1/2 cups reduced-sodium chicken broth
  • 1 1/2 cups water
  • 1/2 cup dry white wine
  • 1/2 teaspoon crumbled saffron threads
  • 2 tablespoons extra-virgin olive oil plus additional for drizzling
  • 6 garlic cloves, thinly sliced
  • 4 ounces Spanish chorizo (cured spiced pork sausage; not hot), cut into 1/2-inch pieces
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 medium onion, finely chopped
  • 12 ounces fideos
  • 1 19oz can chickpeas, rinsed and drained
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 cup sliced almonds with skins, toasted

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