Photo: Mike Kenneally
Spring Panzanella Recipe
10 ingredients
Makes about 6 - 8 servings.
openrecipes
A spring twist on a panzanella recipe. This panzanella features asparagus, spinach, and peas with hearty, garlic and time toasted bread cubes.
Estimated Nutrition (whole recipe, rough)
310
Calories
11g
Protein
15g
Fat
36g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Wheat Bread | 1 slice (30g) white | 79 |
| Pea | 1/2 cup (72g) | 62 |
| Asparagus | 6 spears (90g) | 27 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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 lb loaf of hearty, day-old, whole wheat bread into 1-inch cubes
- 4 cloves garlic, chopped
- 1 shallot, chopped
- 1 tablespoon fresh thyme - just pluck leaves from the sprig
- a couple pinches of salt
- 1/4 cup extra-virgin olive oil
- 1 bunch asparagus, cut into segments
- 2 cups peas, fresh or frozen
- 4 handfuls spinach
- 1/4 cup small basil leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes