From the U-T 2016.03.30.
Bring a large pot of salted water to a boil.
Add pasta and cook, stirring occasionally, until al dente.
Reserve 1 cup of pasta water.
While pasta is cooking ...
Heat olive oil in a large skillet over medium-high heat.
Add shallots and cook for 2 minutes, until wilted.
Add garlic and cook for 1 minute, until fragrant.
Add escarole, and cook for 5 minutes, stirring occasionally, until wilted.
Stir in beans, tomatoes, lemon zest, lemon juice, red pepper flakes and salt.
Transfer cooked pasta to the skillet with the escarole, adding the 1 cup of reserved pasta water.
Stir in half the cheese and 1/1 the walnuts.
Top with remaining cheese and walnuts, and a splash of extra virgin olive oil before serving.
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Serving Size: 1 Serving (473g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 562 | ||
Calories from Fat: 211 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.4g | 31 % | |
Saturated Fat 6.3g | 32 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 78.7mg | 24 % | |
Sodium 525.1mg | 18 % | |
Potassium 1386.6mg | 36 % | |
Total Carbohydrate 63.7g | 19 % | |
Dietary Fiber 7.1g | 29 % | |
Sugars, other 56.6g | ||
Protein 30.8g | 44 % | |
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: 562
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