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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. pappardelle pasta
- 6 Tbsp. olive oil
- 1 lb. sausage casings (Italian fennel, removed)
- 1 fennel bulb (cored and julienned)
- 2 leeks (halved, trimmed, white parts only, and sliced)
- 1/2 cup white wine
- 1 shallot (diced)
- 4 cloves garlic (minced)
- 2 tsp. fresh thyme
- 1 cup chicken broth
- 4 Tbsp. unsalted butter
- 1 cup ricotta (fresh)
- 1/4 cup fresh flat leaf parsley (torn)
- 1/4 cup grated Parmesan cheese
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NutritionView More
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950Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories950Calories from Fat400 |
| % DAILY VALUE |
| Total Fat44g68% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium220mg9% |
| Potassium850mg24% |
| Protein28g |
| Calories from Fat400 |
| % DAILY VALUE |
| Total Carbohydrate105g35% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A45% |
| Vitamin C35% |
| Calcium30% |
| Iron30% |
* 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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