Directions:
- Heat the oil in a saute pan, add the garlic and brown. Add anchovy, beets, black pepper, hot pepper, and parsley. Cook over medium heat for about 2 minutes.
- Cook the spaghetti in a large pot of boiling salted water until al dente. 30 seconds before the pasta is finished cooking, add the escarole. Strain pasta and escarole together, and toss into the sauce. Serve, adding Parmesan, to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 974.92 Kcal (4082 kJ) | ||
| Calories from fat | 553.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.46g | 95% | |
|---|---|---|---|
| Sodium | 57.01mg | 2% | |
| Potassium | 471.42mg | 10% | |
| Total Carbs | 92.27g | 31% | |
| Sugars | 7.75g | 31% | |
| Dietary Fiber | 5.35g | 21% | |
| Protein | 16.18g | 32% | |
| Vitamin C | 5.3mg | 9% | |
| Iron | 4.1mg | 23% | |
| Calcium | 40.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 409.57 Kcal (1715 kJ) | ||
| Calories from fat | 232.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.82g | 95% | |
|---|---|---|---|
| Sodium | 23.95mg | 2% | |
| Potassium | 198.04mg | 10% | |
| Total Carbs | 38.76g | 31% | |
| Sugars | 3.25g | 31% | |
| Dietary Fiber | 2.25g | 21% | |
| Protein | 6.8g | 32% | |
| Vitamin C | 2.2mg | 9% | |
| Iron | 1.7mg | 23% | |
| Calcium | 17.1mg | 4% | |
* 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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