9 Ingredients
  • 2 cups vegetable pulp from a juicer (We used 1/2 cup celery pulp, 1/2 cup kale pulp and 1 cup carrot pulp, but any combination of vegetable pulp would work. See Cook's Note)
  • 1/2 cup grated Parmigiano-Reggiano
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, finely minced
  • 1 egg, lightly beaten
  • Marinara sauce and spaghetti, for serving, optional
Nutrition
51
3% daily value
10 servings
                                       
                                            low-​sodium, low-​sugar, vegetarian
     

Fat

5% 3

Saturated

6% 1

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 0

Carbs

1% 3

Carbs (net)

- 2

Fiber

3% 1

Sugars

- 1

Sugars, added

- 0

Protein

6% 3

Cholesterol

7% 20

Sodium

4% 101

Calcium

8% 83

Magnesium

2% 7

Potassium

2% 95

Iron

3% 0

Zinc

3% 0

Phosphorus

8% 58

Vitamin A

25% 223

Vitamin C

2% 2

Thiamin (B1)

2% 0

Riboflavin (B2)

4% 0

Niacin (B3)

2% 0

Vitamin B6

4% 0

Folate equivalent (total)

2% 8

Folate (food)

- 8

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

31% 5

Vitamin E

3% 0

Vitamin K

6% 8

Sugar alcohols

- 0

Water

- 27
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