Spaghettini with Spicy Escarole and Pecorino Romano recipes

Spaghettini with Spicy Escarole and Pecorino Romano recipes
8 Ingredients
  • 4 tablespoons extra-virgin olive oil, divided
  • 3 anchovy fillets, chopped
  • 1/4 teaspoon dried crushed red pepper
  • 2 garlic cloves, minced
  • 1 1/2 pounds escarole (about 1 large head), cut into 1- to 2-inch strips
  • 1 cup water
  • 1 pound spaghettini
  • pecorino romano cheese
Nutrition
441
22% daily value
5 servings
                                       
                                           
     

Fat

19% 12

Saturated

9% 2

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

23% 69

Carbs (net)

- 65

Fiber

13% 3

Sugars

- 2

Sugars, added

- 0

Protein

25% 13

Cholesterol

1% 2

Sodium

4% 96

Calcium

3% 31

Magnesium

12% 52

Potassium

5% 250

Iron

8% 1

Zinc

13% 1

Phosphorus

26% 183

Vitamin A

0% 2

Vitamin C

1% 1

Thiamin (B1)

8% 0

Riboflavin (B2)

5% 0

Niacin (B3)

13% 2

Vitamin B6

12% 0

Folate equivalent (total)

5% 22

Folate (food)

- 22

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

12% 2

Vitamin K

6% 7
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