Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
1269
Calories
53g
Protein
40g
Fat
170g
Carbs
Counts 11 of 15 ingredients — the other 4 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Butternut | not in our table | 0 |
| Wheat | not in our table | 0 |
| Hazelnut | 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
- 1.5 lbs red kuri squash (or butternut)
- 1 bundle of kale, stems removed and chopped
- 1/2 onion, chopped
- 1/3 cup Parmesan
- 3/4 cup ricotta
- 12 ounces pasta (I used a whole wheat fusilli pasta from Community Grains)
- 1/3 cup hazelnuts
- pasta liquid
- salt and pepper
- 6 tablespoons butter
- 1/4 cup wheat flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 tablespoon sage, chopped
- 1/4 teaspoon pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By thevintagemixer ·
Recipe sourced from
openrecipes