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One-Pot Toasted Orecchiette with Pancetta, Fennel + Kale | Rachael Ray
RACHAEL RAY SHOW16Ingredients
35Minutes
600Calories
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Ingredients
US|METRIC
5 SERVINGS
- 3 Tbsp. extra virgin olive oil (EVOO)
- 2 Tbsp. butter
- 1 lb. orecchiette pasta (fresh or dried)
- 1/4 lb. pancetta (finely chopped )
- 1 bulb fennel (quartered, cored and finely chopped)
- 1 onion (finely chopped)
- 2 Tbsp. fresh rosemary (chopped)
- 1 Tbsp. lemon zest
- salt
- pepper
- 4 cloves garlic (thinly sliced or grated on wide rasp )
- 1/2 cup white wine
- 1 qt. chicken stock
- 4 cups kale (stemmed flat, thinly shredded or chopped )
- 1 lemon
- 1 handful grated Parmigiano Reggiano cheese
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NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories600Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium730mg30% |
| Potassium800mg23% |
| Protein24g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate86g29% |
| Dietary Fiber6g24% |
| Sugars8g |
| Vitamin A90% |
| Vitamin C90% |
| Calcium10% |
| 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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