Try this Rigatoni with Roasted Potatoes and Cabbage recipe, or contribute your own.
Suggest a better descriptionCook the pasta, reserving 3/4 cup of the cooking water. Drain the pasta and return it to the pot. Meanwhile, heat oven to 450 degrees. Toss the potatoes, oil, salt and pepper on a rimmed baking sheet and roast for 10 minutes. Add the cabbage, toss to combine, return to the oven, and roast until the cabbage and potatoes are tender and beginning to brown, 12 to 15 minutes more. Add the potato mixture, fontina and 1/2 cup of the reserved cooking water to the poast and toss to coat. Add more reserved water as needed to loosen the sauce.
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Serving Size: 1 Serving (921g) | ||
Recipe Makes: Servings | ||
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Calories: 561 | ||
Calories from Fat: 439 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.8g | 65 % | |
Saturated Fat 23.6g | 118 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 131.5mg | 40 % | |
Sodium 907.6mg | 31 % | |
Potassium 76.5mg | 2 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.9g | ||
Protein 29.1g | 42 % | |
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: 561
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