Orecchiette With Savoy Cabbage, Peas, And Lemon Cream

Orecchiette With Savoy Cabbage, Peas, And Lemon Cream
11 Ingredients
  • 1 pound orecchiette (ear-shaped pasta) or pasta shells
  • 2 tablespoons unsalted butter
  • 1/2 pound Savoy cabbage, quartered lengthwise, core discarded, and leaves very thinly sliced crosswise
  • 1 bunch scallions, thinly sliced (1 cup)
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1 cup thawed frozen peas
  • 2 teaspoons finely grated fresh lemon zest
  • 1/4 cup chopped fresh dill
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
Nutrition
635
32% daily value
4 servings
                                       
                                            balanced, high-​fiber
     

Fat

29% 19

Saturated

55% 11

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

32% 97

Carbs (net)

- 89

Fiber

31% 8

Sugars

- 8

Sugars, added

- 0

Protein

39% 20

Cholesterol

19% 57

Sodium

23% 554

Calcium

9% 95

Magnesium

22% 94

Potassium

12% 567

Iron

15% 3

Zinc

20% 2

Phosphorus

43% 304

Vitamin A

28% 249

Vitamin C

34% 30

Thiamin (B1)

22% 0

Riboflavin (B2)

16% 0

Niacin (B3)

21% 3

Vitamin B6

26% 0

Folate equivalent (total)

26% 103

Folate (food)

- 103

Folic acid

- 0

Vitamin B12

3% 0

Vitamin D

82% 12

Vitamin E

6% 1

Vitamin K

85% 102

Sugar alcohols

- 0

Water

- 159
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