For this pasta, garlic is roasted in the oven to bring out its sweetness, then sautéed with bold flavors: salty pancetta, fiery chile flakes and a squeeze of lemon. Chopped peppery arugula and a pound of penne round out the dish. It takes 40 minutes to an hour to roast the garlic, but you can do it a day in advance, and it is worth it for the final, honeyed results. Featured in: A Garlic Festival Without A Single Clove.
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Serving Size: 1 recipe (727g) | ||
Recipe Makes: 1 | ||
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Calories: 2875 | ||
Calories from Fat: 1281 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 142.3g | 190 % | |
Saturated Fat 37.2g | 186 % | |
Monounsaturated Fat 71.5g | ||
Polyunsanturated Fat 18.6g | ||
Cholesterol 587.4mg | 181 % | |
Sodium 5776.7mg | 199 % | |
Potassium 2162.3mg | 57 % | |
Total Carbohydrate 252.3g | 74 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 252.2g | ||
Protein 138.3g | 198 % | |
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: 2875
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