Photo: Tyrrell Fitness And Nutrition
Estimated Nutrition (whole recipe, rough)
794
Calories
51g
Protein
48g
Fat
33g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 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 1⁄2 lb. Italian sausage, halved and cut
- into 1⁄2-inch-thick slices
- 2 bunches broccoli rabe or broccolini, cut
- into 1-inch pieces
- 1⁄2 cup dry white wine
- Salt and freshly ground pepper, to taste
- 24 garlic cloves, peeled and simmered in 1⁄3
- cup olive oil until tender, oil reserved
- 8 oz. cipollini onions, peeled and halved
- 3 fresh thyme sprigs
- 1⁄2 lb. rigatoni, cooked until al dente
- 1 cup ricotta cheese
- Pinch of red chili flakes
- 2 oz. Parmigiano-Reggiano cheese, grated
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