This is a quick (almost) pantry meal that incorporates the gorgeous greens from radishes, baby turnips, beets, or whatever fairly tender greens you may have in your fridge or garden. It's essentially a version of Cacio e Pepe with a nice little nutritional boost. I like how the peppery greens complement the black pepper in the pasta. It's a great way to “rescue” some food that may otherwise end up in the compost pile or trash. It's also perfect for a mid-week meal because it can be done in about 30 minutes.
See original recipe: https://food52.com/recipes/17...
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Serving Size: 1 Serving (159g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 539 | ||
Calories from Fat: 162 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18g | 24 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 47.5mg | 2 % | |
Potassium 244.8mg | 6 % | |
Total Carbohydrate 85.1g | 25 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 85.1g | ||
Protein 16.6g | 24 % | |
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: 539
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