Inside the Rustic Kitchen · by Emily
Pizzoccheri Pasta with Cabbage, Potatoes and Fontina Cheese
NUTRITION · PER SERVING30M COOK
CAL 36%·PRO 44%
CARBS 77G42% OF CAL
10G FIBER0G ADDED5G INTRINSIC62G OTHER5G TOTAL SUGAR
FAT 40G49% OF CAL
23G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty northern Italian pasta made with buckwheat noodles, potatoes, cabbage, and melted Gruyère cheese in garlic butter. Rustic, warming, and deeply satisfying.
mainitalianpasta🍲 stockpotvegetarian
View the full recipe on Inside the Rustic Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 10.5 oz pizzoccheri pasta ((300g))
- 3 medium potatoes ((430g))
- 4 cup cabbage (roughly chopped (300g/10 oz))
- 1 cup fontina cheese (cut into cubes (150g) can also use gruyere)
- 9 tablespoons unsalted butter ((125g))
- 2 cloves garlic
- salt and pepper (, to season)
At a glance
PER SERVING · TIME 30M
CAL 36%·PRO 44%
CARBS 77G42% OF CAL
10G FIBER0G ADDED5G INTRINSIC62G OTHER5G TOTAL SUGAR
FAT 40G49% OF CAL
23G SAT16G 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
- 10m
- Cook
- 20m
- Sodium
- 529mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 895mg
- Calcium
- 277mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 529MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.