Photo: Eaters Collective
Buckwheat pasta with potatoes and Swiss chard
8 ingredients
30 min + 1 hr
Serves 4-6
openrecipes
A filling baked dish from northern Italy - ribbons of buckwheat pasta and potatoes with cheese and Swiss chard.
Estimated Nutrition (whole recipe, rough)
1171
Calories
43g
Protein
31g
Fat
179g
Carbs
Counts 9 of 11 ingredients — the other 2 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Potato | 1 medium (173g) baked | 161 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Buckwheat | not in our table | 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
- 300g/10½oz pizzoccheri pasta (made usually with 1/3 Italian ‘00’ flour, 2/3 buckwheat flour
- 200g/7oz waxy potatoes
- 200g/7oz Swiss chard
- salt and freshly ground black pepper
- 80g/3oz unsalted butter
- 3 garlic
- 300g/10½oz bitto or toma cheese
- 100g/4oz parmesan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes