16 Ingredients
  • 1/3 cup low-fat buttermilk
  • 1/3 cup extra-virgin olive oil
  • 1 scallion, green part only
  • 3 tablespoons fresh lemon juice (from 2 lemons)
  • 1 teaspoon finely grated lemon zest
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 2 lemons
  • 3 medium artichokes
  • 3 cups whole milk
  • 5 cups water, plus more for bowl and pan
  • 1 pound each white and green asparagus, cut into 5-inch spears, trimmed and peeled
  • 2 cups dry white wine
  • 2 pounds fresh fava bean pods, shelled (about 2 cups)
  • 1/2 cup fresh mint
  • 3 ounces ricotta salata cheese, crumbled (3/4 cup)
Nutrition
291
15% daily value
8 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

24% 16

Saturated

25% 5

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 1

Carbs

7% 21

Carbs (net)

- 15

Fiber

26% 6

Sugars

- 10

Sugars, added

- 0

Protein

22% 11

Cholesterol

7% 21

Sodium

8% 202

Calcium

23% 231

Magnesium

16% 69

Potassium

13% 602

Iron

16% 3

Zinc

14% 2

Phosphorus

34% 239

Vitamin A

11% 101

Vitamin C

22% 20

Thiamin (B1)

15% 0

Riboflavin (B2)

31% 0

Niacin (B3)

11% 2

Vitamin B6

17% 0

Folate equivalent (total)

28% 113

Folate (food)

- 113

Folic acid

- 0

Vitamin B12

21% 1

Vitamin D

327% 49

Vitamin E

15% 2

Vitamin K

36% 43

Sugar alcohols

- 0

Water

- 420
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