This creamy stew, full of seasoned sweet leeks, lemon zest and Parmesan, is a celebration of spring that you can make all year long, thanks to the canned artichokes and frozen peas. The creaminess comes from dolloping fresh ricotta over the top, then swirling it into the warm stew as you eat so it melts a little. Serve this with crusty bread or over pasta, gnocchi or rice to soak up the fragrant, herby pan sauce.
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Serving Size: 1 to 6 serving (269g | ||
Recipe Makes: 4 to 6 servi | ||
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Calories: 604 | ||
Calories from Fat: 131 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.6g | 19 % | |
Saturated Fat 9.1g | 46 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 44.1mg | 14 % | |
Sodium 479.6mg | 17 % | |
Potassium 104.7mg | 3 % | |
Total Carbohydrate 115.5g | 34 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 114.9g | ||
Protein 6.4g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 604
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