Photo: Ernest Porzi
Arugula Greens with Squash and Pecorino
9 ingredients
20 min
4
openrecipes
Peppery arugula leaves are dressed in a garlic olive oil and topped with squash ribbons and pecorino cheese.
Estimated Nutrition (whole recipe, rough)
282
Calories
9g
Protein
24g
Fat
11g
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 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | 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 pound Baby Zucchini Squash, Yellow And Green
- 2-½ Tablespoons Extra Virgin Olive Oil
- 1-½ Tablespoon Fresh Lemon Juice
- 1 clove Garlic, Minced
- 1 pinch Sea Salt
- 1 pinch Black Pepper
- 8 ounces, weight Arugula Leaves
- ¼ cups Thinly Sliced Almonds
- 6 ounces, weight Pecorino Cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes