Ingredients:
- 500 g pizzoccheri pasta (buckwheat flat ribbon pasta, available in some supermarkets or specialist delis) or 500 g whole wheat pasta, e.g. penne
Directions:
- Bring a large pan of salted water to the boil, add the green chard leaves and the potatoes and boil for 5 minutes.
- Add the pizzoccheri pasta and potato and continue to cook for 10 to 15 minutes to packet instructions.
- In the meanwhile melt the margarine in a large frying pan and fry the onions with the sage until the onions are well roasted.
- Drain the pizzoccheri, potatoes and chard plant mixture.
- Remove from the heat, stir in the onions and the cheese and mix slightly. Season, to taste, with salt and freshly ground black pepper and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 300.78 Kcal (1259 kJ) | ||
| Calories from fat | 192.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.34g | 33% | |
|---|---|---|---|
| Cholesterol | 23.52mg | 8% | |
| Sodium | 420.4mg | 18% | |
| Potassium | 540.87mg | 12% | |
| Total Carbs | 16.8g | 6% | |
| Sugars | 4.3g | 17% | |
| Dietary Fiber | 3.9g | 16% | |
| Protein | 10.87g | 22% | |
| Vitamin C | 28.6mg | 48% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 2.2mg | 12% | |
| Calcium | 88mg | 9% | |
| Amount Per 100 g | |||
| Calories | 136.72 Kcal (572 kJ) | ||
| Calories from fat | 87.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.7g | 33% | |
|---|---|---|---|
| Cholesterol | 10.69mg | 8% | |
| Sodium | 191.09mg | 18% | |
| Potassium | 245.85mg | 12% | |
| Total Carbs | 7.64g | 6% | |
| Sugars | 1.95g | 17% | |
| Dietary Fiber | 1.77g | 16% | |
| Protein | 4.94g | 22% | |
| Vitamin C | 13mg | 48% | |
| Vitamin A | 0.3mg | 22% | |
| Iron | 1mg | 12% | |
| Calcium | 40mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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