Creamy Cavatappi with Edamame, Lemon, and Tarragon recipes

Creamy Cavatappi with Edamame, Lemon, and Tarragon recipes
16 Ingredients
  • 12 ounces uncooked cavatappi pasta
  • 1 1/2 tablespoons unsalted butter
  • 2 tablespoons finely chopped shallot
  • 2 1/2 teaspoons lemon zest
  • 1 large garlic clove, minced
  • 3/4 cup dry white wine
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons kosher salt
  • 3/4 cup heavy cream
  • 1/4 cup crème fraîche
  • 1 teaspoon all-purpose flour
  • 1 (16-ounce) package frozen edamame, thawed
  • 3 ounces Romano cheese, grated (about 3/4 cup)
  • 1 cup packed baby arugula
  • 2 tablespoons chopped fresh tarragon
  • 1/4 teaspoon freshly ground black pepper
Nutrition
528
26% daily value
6 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

38% 25

Saturated

64% 13

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

18% 53

Carbs (net)

- 48

Fiber

23% 6

Sugars

- 5

Sugars, added

- 0

Protein

43% 22

Cholesterol

23% 70

Sodium

22% 528

Calcium

28% 279

Magnesium

23% 92

Potassium

17% 605

Iron

16% 3

Zinc

16% 2

Phosphorus

56% 395

Vitamin A

20% 181

Vitamin C

23% 14

Thiamin (B1)

13% 0

Riboflavin (B2)

21% 0

Niacin (B3)

9% 2

Vitamin B6

13% 0

Folate equivalent (total)

62% 250

Folate (food)

- 249

Folic acid

- 1

Vitamin B12

5% 0

Vitamin D

0% 0

Vitamin E

6% 1

Vitamin K

34% 27
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