Directions:
- In a 3-quart saucepan bring 2 quarts salted water to a boil for pasta.
- With a sharp knife cut peel and pith from grapefruit and oranges. Working over a bowl cut grapefruit and orange sections free from membranes, transferring sections to a plate, and halve them. Squeeze excess juice from membranes into juice in bowl and reserve 1/4 cup juice.
- In a 12-inch skillet combine reserved juice, and cream and heat sauce over moderate heat until butter is just melted. Keep cream sauce warm over very low heat.
- Add pasta to boiling water and cook until al dente. Drain pasta well in a colander. Add pasta, fruit, Parmesan, and parsley to sauce and toss with salt to taste until most of sauce is absorbed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 371.58 Kcal (1556 kJ) | ||
| Calories from fat | 250.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.88g | 43% | |
|---|---|---|---|
| Cholesterol | 73.83mg | 25% | |
| Sodium | 52.25mg | 2% | |
| Potassium | 195.77mg | 4% | |
| Total Carbs | 22.29g | 7% | |
| Sugars | 2.31g | 9% | |
| Dietary Fiber | 5.82g | 23% | |
| Protein | 7.51g | 15% | |
| Vitamin C | 48.3mg | 81% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 71.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 130.39 Kcal (546 kJ) | ||
| Calories from fat | 88.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.78g | 43% | |
|---|---|---|---|
| Cholesterol | 25.91mg | 25% | |
| Sodium | 18.34mg | 2% | |
| Potassium | 68.7mg | 4% | |
| Total Carbs | 7.82g | 7% | |
| Sugars | 0.81g | 9% | |
| Dietary Fiber | 2.04g | 23% | |
| Protein | 2.64g | 15% | |
| Vitamin C | 17mg | 81% | |
| Calcium | 25.2mg | 7% | |
* 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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