Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
446
Calories
22g
Protein
24g
Fat
43g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Lima Bean | 1/2 cup (85g) cooked | 108 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Swiss Chard | not in our table | 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
- 2 oz. fresh morel or other flavorful wild or cultivated mushrooms (about 6 large), rinsed quickly or wiped clean and halved, if large
- 1 leek, white and light green portions, rinsed well and finely julienned
- 2 oz. prosciutto, diced
- 1/4 tsp. red pepper flakes
- 1 bunch Swiss chard, about 3/4 lb., leaves finely shredded and stems cut into 1-inch pieces
- Salt, to taste
- 1 lb. asparagus, tough ends trimmed, spears cut into 1 1/2-inch lengths
- 1 cup fresh or frozen baby lima beans
- 1/2 tsp. coarse salt
- 1 lb. penne
- Grated zest of 1 lemon (about 2 tsp.)
- 1/2 cup grated or shaved pecorino romano cheese
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