Alexandra's Kitchen · by Alexandra Stafford at alexandracooks.com
Orecchiette with Sausage and Greens
NUTRITION · PER SERVING60M COOK
CAL 39%·PRO 88%
CARBS 86G44% OF CAL
6G FIBER5G SUGAR75G OTHER
FAT 31G36% OF CAL
12G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Orecchiette pasta with sausage and bitter greens (turnip greens), finished with butter and Parmesan. The name suggests sausage though it is not listed in the ingredients; turnip greens provide the vegetable element. Serve as a main at dinner.
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Nutrition & ingredients
Ingredients
serves 4- olive oil
- 1 lb. fresh, hot Italian sausage
- 1 lb. greens such as a mix of turnip, mustard, spinach, chard and collard (Trader Joe’s sells a 1 lb. bag of Southern cooking greens)
- 3 cloves garlic minced
- kosher saltcrushed red pepper flakes
- crushed red pepper flakes
- 1 lb. orecchiette pasta
- 1 T. unsalted butter, room temperature is ideal
- 1/2 cup. grated Parmigiano Reggiano cheese, plus more to pass
- fresh cracked pepper
At a glance
PER SERVING · TIME 60M
CAL 39%·PRO 88%
CARBS 86G44% OF CAL
6G FIBER5G SUGAR75G OTHER
FAT 31G36% OF CAL
12G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1112mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 811mg
- Calcium
- 228mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1112MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.