Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
574
Calories
43g
Protein
34g
Fat
27g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Pea | 1/2 cup (72g) | 62 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | 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 1/4 tsp. salt
- 2 lb. fava beans, shelled
- 1 lb. English peas, shelled
- 1/2 lb. slender green beans. such as haricots
- verts or baby Blue Lakes, trimmed
- 4 zucchini, about 1 lb. total
- 2 garlic cloves
- 1/3 cup extra-virgin olive oil
- 3 Tbs. fresh lemon juice
- 1/2 tsp. freshly ground pepper
- 1/3 cup julienned fresh basil leaves
- 15 anchovy fillets
- 1/2 cup Parmigiano-Reggiano cheese shavings
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