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
273
14% daily value
8 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

24% 15

Saturated

25% 5

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 1

Carbs

7% 20

Carbs (net)

- 14

Fiber

25% 6

Sugars

- 10

Sugars, added

- 0

Protein

22% 11

Cholesterol

7% 21

Sodium

8% 200

Calcium

22% 221

Magnesium

15% 65

Potassium

12% 571

Iron

12% 2

Zinc

13% 1

Phosphorus

33% 234

Vitamin A

10% 93

Vitamin C

22% 19

Thiamin (B1)

15% 0

Riboflavin (B2)

30% 0

Niacin (B3)

11% 2

Vitamin B6

15% 0

Folate equivalent (total)

27% 109

Folate (food)

- 109

Folic acid

- 0

Vitamin B12

21% 1

Vitamin D

8% 1

Vitamin E

15% 2

Vitamin K

36% 43
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