Photo: Matheus Cenali
Baked Chiocciole with Brussels Sprouts, Apples and Blue Cheese
9 ingredients
15 min + 15 min
4
openrecipes
Estimated Nutrition (whole recipe, rough)
817
Calories
22g
Protein
46g
Fat
89g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Apple | 1 medium (182g) | 95 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | 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 tablespoon olive oil
- Salt
- 2.5 ounces whole wheat chiocciole (about 2 cups of dried chiocciole)
- 1 pound Brussels sprouts, roughly chopped
- 1/3 cup Gorgonzola cheese, plus more for sprinkling on top
- 2 medium organic Fuji apples, roughly chopped
- Black pepper
- 1/3 cup toasted pecans
- 1/2 to 1 small lemon, squeezed over the cooked pasta
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes