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Ingredients
US|METRIC
6 SERVINGS
- 1 lb. farfalle pasta
- 2 Tbsp. olive oil
- 12 oz. cherry tomatoes (mixed, halved, quarter any obnoxiously large ones)
- 1/2 tsp. fine sea salt
- 5 oz. ramps (roots removed but otherwise left whole)
- 5 oz. baby spinach leaves
- 4 oz. sopressata (1/4-inch dice)
- 2 Tbsp. salted butter (good, such as Kerrygold)
- Pecorino Romano cheese (Grated)
- freshly ground black pepper
- pesto (Ramp, to dollop, optional)
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium470mg20% |
| Potassium510mg15% |
| Protein14g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate64g21% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A60% |
| Vitamin C30% |
| Calcium6% |
| 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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