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Ingredients
US|METRIC
4 SERVINGS
- kosher salt
- 1/2 tsp. granulated sugar
- 2 Tbsp. red wine vinegar
- 2 jalapeño peppers (Fresno, sliced into thin coins)
- 1 lb. rigatoni (or other similar-shaped pasta)
- 2 Tbsp. olive oil (plus more for drizzling)
- 1 head broccoli (florets cut into 1½- to 2-inch pieces, stalk cut into thin coins, ends trimmed, about 6 cups)
- 1/2 lb. cremini mushrooms (stemmed and cut into thin slices)
- freshly ground black pepper
- 1/2 tsp. crushed red pepper flakes
- 2 cloves garlic (grated or minced)
- 1 cup grated Parmesan (divided)
- 2 large eggs (whisked)
- 1 cup ricotta (drained and lightly salted)
- 2 Tbsp. panko breadcrumbs
- 1 lemon (zested and cut into wedges)
- 1/4 cup parsley (packed leaves, and tender stems, roughly chopped)
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol195mg65% |
| Sodium750mg31% |
| Potassium980mg28% |
| Protein32g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber7g28% |
| Sugars6g |
| Vitamin A40% |
| Vitamin C280% |
| Calcium50% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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