italian

Neapolitan Pasta and Potatoes with Provolone

Name: Neapolitan Pasta and Potatoes with Provolone
Yield: 1 serving
Cuisine: italian
Ingredients: 59 g short pasta (mixed small shapes), dry; 163 g potato, diced small; 12 g olive oil; 59 g yellow onion, chopped; 44 g celery, diced; 4 g garlic, minced; 371 g vegetable broth; 33 g provolone cheese, shredded; 1 g fresh rosemary, chopped; 0.74 g black pepper; 1 g fine salt

This simmered dish pairs short pasta, dry with provolone cheese, shredded, potato, diced small and yellow onion, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegetarian High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

24 g Protein

81 g Carbohydrates

24 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

59g short pasta (mixed small shapes), dry 219 kcal
163g potato, diced small 126 kcal
12g olive oil 106 kcal
59g yellow onion, chopped 24 kcal
44g celery, diced 7 kcal
4g garlic, minced 6 kcal
371g vegetable broth 22 kcal
33g provolone cheese, shredded 133 kcal
1g fresh rosemary, chopped 3 kcal
1g black pepper 2 kcal
1g fine salt 0 kcal

Cooking instructions

olive oilyellow onioncelery
Heat olive oil in a pot over medium heat. Add celery and onion; cook 4 minutes until softened.
potatogarlicfresh rosemary
Stir in garlic for 30 seconds, then add potato and rosemary; toss to coat.
vegetable broth
Add broth and bring to a simmer. Cook 8 minutes.
short pasta (mixed small shapes)
Add pasta and simmer, stirring often, until pasta is tender and the mixture is creamy, 9-11 minutes (add a splash of water if too thick).
provolone cheeseblack pepperfine salt
Turn off heat and stir in provolone until melted and stretchy. Season with black pepper and salt as needed.
Serve immediately while creamy.