Photo: Eaters Collective
Antonio Carluccio's pasta ribbons recipe
11 ingredients
10 min + 30 min
4 people
openrecipes
Antonio Carluccio, one of Italy's greatest food ambassadors and chefs, uses fresh Spring vegetables in this deliciously authentic pasta dish.
Estimated Nutrition (whole recipe, rough)
428
Calories
23g
Protein
22g
Fat
42g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Pea | 1/2 cup (72g) | 62 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Broad Bean | not in our table | 0 |
| Water | 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
- 350 Pappardelle
- g Good pinch of salt and pepper
- 1 Freshly grated parmesan (optional)
- 2 Small artichokes
- tbsp Asparagus
- 8 White young onions, peeled and finely sliced
- 300 Podded tender broad beans
- g Podded tender garden peas
- 300 Olive oil
- g Water
- 300 Coarsely chopped parsely
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes