Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
447
Calories
10g
Protein
37g
Fat
24g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 yellow onion, cut into slices 1/4 inch thick
- 2 garlic cloves, minced
- 1/3 cup drained oil-packed sun-dried tomatoes,
- thinly sliced
- 2 zucchini, thinly sliced lengthwise with a
- vegetable peeler
- 2 cups baby arugula
- 4 oz. goat cheese (chèvre), crumbled
- Crushed red pepper flakes, to taste (optional)
- Salt and freshly ground pepper, to taste
- 8 oz. fresh fettuccine (see related recipe
- at left)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes