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Campanelle with Hard-Boiled Eggs, Capers & Watercress
ALEXANDRA'S KITCHEN10Ingredients
25Minutes
440Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 lb. campanelle (or other short pasta)
- 1/4 cup olive oil
- 4 anchovy fillets (minced)
- 2 garlic cloves (finely chopped)
- 3 Tbsp. capers
- 1/4 tsp. crushed red pepper flakes (or more or less to taste)
- 1/4 cup grated Parmesan (finely)
- 2 tsp. fresh lemon juice
- 4 large eggs (coarsely grated, I prefer to chop them hard-boiled)
- 1 handful greens (such as watercress or arugula, or chopped parsley to taste)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol220mg73% |
| Sodium370mg15% |
| Potassium250mg7% |
| Protein17g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A8% |
| Vitamin C6% |
| Calcium10% |
| Iron20% |
* 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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