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Spring Vegetable Pasta with Butter Beans & Olives
THE CRUSHING CANCER KITCHEN12Ingredients
30Minutes
570Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 artichoke (large fresh, butchering details below)
- 8 asparagus spears (bottom trimmed and cut into 1 inch pieces)
- 1 leek (diced)
- 6 garlic cloves (Minced)
- 2 Tbsp. dulse (chopped)
- 1 1/2 cups butter (cooked, /Lima Beans, or fresh fava beans if they're in season)
- 1/4 cup Kalamata olives (pitted and roughly chopped)
- 1/4 cup fresh basil (torn up into pieces)
- 3 Tbsp. lemon juice (+ the zest)
- 1 Tbsp. extra virgin coconut oil
- salt (Sea, weed, to taste)
- 2 zucchinis (spiraled or peeled into noodles)
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NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories570Calories from Fat530 |
| % DAILY VALUE |
| Total Fat59g91% |
| Saturated Fat37g185% |
| Trans Fat |
| Cholesterol145mg48% |
| Sodium650mg27% |
| Potassium430mg12% |
| Protein3g |
| Calories from Fat530 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A50% |
| Vitamin C45% |
| Calcium8% |
| Iron8% |
* 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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