italian

Pizzoccheri-Style Buckwheat Pasta with Cabbage, Potato, and Fontina

Name: Pizzoccheri-Style Buckwheat Pasta with Cabbage, Potato, and Fontina
Yield: 1 serving
Cuisine: italian
Ingredients: 73 g buckwheat pasta (pizzoccheri or similar, dry); 92 g potato, peeled and diced; 92 g savoy cabbage, sliced; 38 g fontina cheese, shredded; 9 g parmesan cheese, grated; 8 g butter; 4 g olive oil; 3 g garlic, thinly sliced; 0.77 g black pepper

This dish pairs buckwheat pasta with potato, peeled and diced, savoy cabbage, sliced and fontina cheese, shredded. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

26 g Protein

77 g Carbohydrates

27 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

73g buckwheat pasta (pizzoccheri or similar, dry) 271 kcal
92g potato, peeled and diced 71 kcal
92g savoy cabbage, sliced 23 kcal
38g fontina cheese, shredded 153 kcal
9g parmesan cheese, grated 36 kcal
8g butter 57 kcal
4g olive oil 35 kcal
3g garlic, thinly sliced 4 kcal
1g black pepper 2 kcal

Cooking instructions

potato
Bring a pot of salted water to a boil. Add potato and cook 5 minutes.
buckwheat pasta (pizzoccheri or similarsavoy cabbage
Add cabbage and cook 2 minutes more, then add the buckwheat pasta. Cook until pasta is tender, 7-9 minutes, then drain well.
butterolive oil
Return the pot to low heat. Add butter and olive oil; swirl to melt and coat the pot.
buckwheat pasta (pizzoccheri or similarpotatosavoy cabbagefontina cheeseparmesan cheese
Add the drained pasta, potato, and cabbage back to the pot. Add fontina and parmesan; toss until cheese melts into a creamy coating.
black pepper
Season with black pepper and a small pinch of salt. Serve immediately while stretchy and hot.