Directions:
- Preheat oven to 350 degrees and place almonds on a cookie sheet. Toast for 5-10 minutes until a bit brown and crunchy.
- Cook linquine in salted water according to package directions.
- Meanwhile, saute the onion in the butter in a large non-stick skillet over medium heat until soft, about 5 minutes.
- Carefully add the Cointreau and simmer until reduced by half, about 2 minutes.
- Add 1/2 cup of the orange juice, the apricots and sugar and stir until sugar dissolves.
- Slowly add the remaining orange juice and simmer until the sauce turns golden, about 3 minutes. Remove from heat, stir in candied orange peel if using, and season to taste with salt and black pepper.
- Toss the sauce with the drained linquine and top with nutmeg, parmesan and almonds. Garnish with the zest.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 705.98 Kcal (2956 kJ) | ||
| Calories from fat | 217.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.18g | 37% | |
|---|---|---|---|
| Cholesterol | 47.41mg | 16% | |
| Sodium | 300.91mg | 13% | |
| Potassium | 501.04mg | 11% | |
| Total Carbs | 104.55g | 35% | |
| Sugars | 31.42g | 126% | |
| Dietary Fiber | 9.17g | 37% | |
| Protein | 22.37g | 45% | |
| Vitamin C | 58.8mg | 98% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.6mg | 15% | |
| Calcium | 241mg | 24% | |
| Amount Per 100 g | |||
| Calories | 230.54 Kcal (965 kJ) | ||
| Calories from fat | 71.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.9g | 37% | |
|---|---|---|---|
| Cholesterol | 15.48mg | 16% | |
| Sodium | 98.27mg | 13% | |
| Potassium | 163.62mg | 11% | |
| Total Carbs | 34.14g | 35% | |
| Sugars | 10.26g | 126% | |
| Dietary Fiber | 3g | 37% | |
| Protein | 7.31g | 45% | |
| Vitamin C | 19.2mg | 98% | |
| Iron | 0.9mg | 15% | |
| Calcium | 78.7mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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