Recipes · Italian · Pasta
Pizzoccheri
One serving has 750 kcal and 31 g protein, and at least a fifth of a woman's daily need of manganese (88%), vitamin K (85%), phosphorus (77%), pyridoxine (62%), vitamin C (62%) and thiamin (55%). Ready in 35 minutes.
- Preparation: 15 min
- Cooking: 20 min
- Makes: 1 serving (347 g)
- Difficulty: Medium
- Diets: Vegetarian, High protein
- Contains: dairy, gluten
Ingredients
- 90 g Soba noodles, dry
- 100 g Potatoes, raw
- 80 g Cabbage, savoy, raw
- 40 g Fontina cheese
- 20 g Butter, unsalted
- 5 g Garlic, raw
- 1 g Sage, dried
- 10 g Parmesan cheese
- 0.5 g Salt
Method
- Peel and cube the potatoes, and shred the savoy cabbage; buckwheat soba noodles stand in for the traditional buckwheat pizzoccheri ribbons.
- Bring a large pot of salted water to the boil and cook the potatoes for 5 minutes, then add the cabbage and noodles and cook together for a further 7-8 minutes until all are tender.
- Meanwhile, melt the butter in a small pan, add the garlic and dried sage, and cook gently for 2 minutes until fragrant, without browning the butter.
- Drain the pasta and vegetables, then layer them in a warm dish with the sliced fontina, spooning the sage butter over each layer so the cheese starts to melt.
- Finish with a scattering of grated parmesan and toss gently just before serving.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 750 kcal | 35% |
| Carbohydrates | 92.7 g | |
| Water | 183 mL | |
| Fiber | 5.1 g | 17% |
| Protein | 31 g | 65% |
| Tryptophan | 0.42 g | |
| Threonine | 1.1 g | |
| Isoleucine | 1.4 g | |
| Leucine | 2.5 g | |
| Lysine | 2 g | |
| Methionine | 0.62 g | |
| Cystine | 0.41 g | |
| Phenylalanine | 1.5 g | |
| Tyrosine | 1.2 g | |
| Valine | 1.9 g | |
| Histidine | 0.91 g | |
| Fat | 32.1 g | |
| Monounsaturated | 9.1 g | |
| Polyunsaturated | 1.6 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.99 g | |
| Saturated | 19.5 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 96.2 mg | |
| Calcium | 440 mg | 44% |
| Copper | 0.41 mg | 46% |
| Iron | 4.1 mg | 23% |
| Magnesium | 147 mg | 47% |
| Manganese | 1.6 mg | 88% |
| Phosphorus | 540 mg | 77% |
| Potassium | 906 mg | 19% |
| Selenium | 10.1 µg | 18% |
| Sodium | 1,376 mg | |
| Zinc | 3.9 mg | 48% |
| Thiamin (vitamin B1) | 0.6 mg | 55% |
| Riboflavin (vitamin B2) | 0.3 mg | 27% |
| Niacin (vitamin B3) | 4.4 mg | 31% |
| Pantothenic acid (vitamin B5) | 1.6 mg | 31% |
| Pyridoxine (vitamin B6) | 0.8 mg | 62% |
| Folate (vitamin B9) | 140 µg | 35% |
| Cobalamin (vitamin B12) | 0.83 µg | 35% |
| Choline | 35 mg | 8% |
| Vitamin A | 305 µg | 44% |
| Vitamin C | 46.4 mg | 62% |
| Vitamin D (D2 + D3) | 11.1 IU | 2% |
| Vitamin E | 0.82 mg | 5% |
| Vitamin K | 76.9 µg | 85% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.8 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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