Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
536
Calories
12g
Protein
16g
Fat
92g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple | 1 medium (182g) | 95 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| 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
- 3 cups (one 28-ounce can) canned Italian plum tomatoes, preferably San Marzano
- 6 tablespoons extra-virgin olive oil
- 2 large stalks celery, cut in 1/4-inch dice (about 1 cup)
- 1 medium onion, chopped (about 1 cup)
- 1 teaspoon kosher salt
- 1 pound tart, firm apples, such as Granny Smith
- 1 pound spaghetti
- 1 cup freshly grated Grana Padano or Parmigiano-Reggiano, plus more for passing
- A food processor or blender; a heavy-bottomed skillet or sauté pan, 12-inch diameter or larger; a large pot, 8-quart capacity, for cooking the pasta
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes