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Long Fusilli with Potatoes and Haricots Verts in Lemon Sauce
MARTHA STEWART9Ingredients
45Minutes
520Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 lb. fingerling potatoes (mixed baby, such as red, gold, and purple, cut into 3/4-inch pieces)
- 10 oz. haricots verts (trimmed)
- 2 Tbsp. extra-virgin olive oil
- 3 garlic cloves (thinly sliced)
- 1 lb. fusilli (long, cooked until al dente, 1 1/2 cups cooking water reserved)
- 2 cups Pecorino Romano cheese (finely grated, 4 ounces)
- 1 lemon (zested into strips and sliced into matchsticks, 2 tablespoons, and juiced)
- 1 cup fresh basil (torn)
- 1/4 tsp. crushed red pepper flakes
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NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories520Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium690mg29% |
| Potassium520mg15% |
| Protein28g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate58g19% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A15% |
| Vitamin C45% |
| Calcium70% |
| 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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