Snapshots from Italy: Tagliatelle with Artichokes, Leeks, and Lemon Recipe

Snapshots from Italy: Tagliatelle with Artichokes, Leeks, and Lemon Recipe
8 Ingredients
  • 2 medium lemons
  • 4 fresh artichokes
  • 1 medium leek
  • Extra-virgin olive oil
  • Several pinches of kosher salt to taste
  • Several peperoncini, or crushed red pepper flakes to taste
  • 12 ounces fresh tagliatelle or fettucine
  • Pecorino Romano for grating
Nutrition
207
10% daily value
6 servings
                                       
                                            vegetarian
     

Fat

5% 3

Saturated

2% 0

Trans

- 0

Monounsaturated

- 1

Polyunsaturated

- 1

Carbs

13% 38

Carbs (net)

- 36

Fiber

10% 2

Sugars

- 1

Sugars, added

- 0

Protein

16% 8

Cholesterol

14% 41

Sodium

10% 234

Calcium

4% 38

Magnesium

12% 50

Potassium

6% 271

Iron

15% 3

Zinc

8% 1

Phosphorus

18% 128

Vitamin A

2% 21

Vitamin C

21% 18

Thiamin (B1)

37% 0

Riboflavin (B2)

21% 0

Niacin (B3)

14% 2

Vitamin B6

11% 0

Folate equivalent (total)

48% 193

Folate (food)

- 45

Folic acid

- 87

Vitamin B12

7% 0

Vitamin D

- 0

Vitamin E

3% 0

Vitamin K

10% 12
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