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Spaghetti Squash "Cacio e Pepe" with Asparagus Ribbons
PROUD ITALIAN COOK7Ingredients
40Minutes
460Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 spaghetti squash (medium to large)
- 1 lb. asparagus (on the thicker size, not thin,shaved with a vegetable peeler into ribbons)
- 2 Tbsp. butter
- 2 Tbsp. olive oil (plus extra drizzle for sauteing asparagus)
- 3/4 cup Pecorino Romano cheese (coarsely grated)
- 1/4 cup Pecorino Romano cheese (finely grated)
- peppercorns (Coarsely crushed fresh, to taste. Don't be shy!)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium780mg33% |
| Potassium680mg19% |
| Protein24g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A30% |
| Vitamin C25% |
| 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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