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Roasted Fennel over Linguine with Lemon Ricotta, Castelvetrano Olives & Breadcrumbs
BLUE APRON10Ingredients
65Minutes
550Calories
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Ingredients
US|METRIC
2 SERVINGS
- 3 cloves garlic
- 2 oz. Castelvetrano olives
- 1 fennel bulb (With Fronds)
- 1 bunch parsley
- 1 meyer lemon
- 1 shallot
- 2 Tbsp. butter
- 1/4 cup breadcrumbs
- 1/2 cup part-skim ricotta cheese
- 10 oz. linguini pasta (Fresh)
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol95mg32% |
| Sodium590mg25% |
| Potassium1060mg30% |
| Protein20g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate74g25% |
| Dietary Fiber8g32% |
| Sugars<1g |
| Vitamin A80% |
| Vitamin C170% |
| Calcium40% |
| Iron40% |
* 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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