Photo: Cala
Estimated Nutrition (whole recipe, rough)
962
Calories
28g
Protein
45g
Fat
120g
Carbs
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Pine Nut | 1 oz (28g) | 191 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cranberry | 1 cup raw (100g) | 46 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Rose | not in our table | 0 |
| Bean | not in our table | 0 |
| Marjoram | 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 olive oil
- 2 yellow or white onions, chopped
- 6 garlic cloves, chopped
- 8 potatoes such as Red Rose, Belle de
- Fontenay or Bintje, about 3 lb., diced
- 1/2 lb. green beans, trimmed and cut into
- 1-inch lengths
- 2 cups fresh shelling beans such as cranberry,
- flageolet or lima (about 2 lb.)
- 3 tomatoes, peeled and chopped, with juice
- 3 quarts vegetable stock
- 2 Tbs. fresh thyme leaves
- 2 tsp. salt
- 2 tsp. freshly ground pepper
- 1 tsp. minced fresh marjoram
- 1 cup broken spaghetti or other thin pasta
- (small pieces)
- 20 garlic cloves, peeled but left whole
- 4 cups fresh basil leaves, coarsely chopped
- 1 1/2 cups grated Parmigiano-Reggiano cheese
- 1/2 cup pine nuts
- 1 to 1 1/4 cups extra-virgin olive oil
- 1 tsp. salt
- 1/2 cup grated Parmigiano-Reggiano 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