Bottarga And Fennel Spaghettini Recipe
Recipe By Kitchen Nine
5
23 Rating -
Rate
Vegdiet
30minstotal
30m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Bottarga And Fennel Spaghettini Recipe
- 100 gram Dried spaghettini
- 20 milliliter Extra virgin olive oil
- 37.50 gram Coarse sourdough breadcrumbs
- 1/2 Garlic Cloves, Finely Chopped
- 1/2 teaspoon Fennel seeds
- 1/4 teaspoon Dried chilli flakes
- 3/4 Finely grated rind and juice lemons
- 1 Fennel bulbs, fronds only, coarsely chopped
Nutrition
value
value
1143
calories per serving
57 g Fat42 g Protein151 g Carbs96 g FiberOther
Current Totals
- Fat57g
- Protein42g
- Carbs151g
- Fiber96g
MacroNutrients
- Carbs151g
- Protein42g
- Fiber96g
Fats
- Fat57g
Vitamins & Minerals
- Calcium2902mg
- Iron46mg
- Vitamin A18mcg
- Vitamin B11mg
- Vitamin B2< 1mg
- Vitamin B317mg
- Vitamin B61mg
- Vitamin B910mcg
- Vitamin B12< 1mcg
- Vitamin C50mg
- Vitamin E3mg
- Copper3mcg
- Magnesium931mg
- Manganese17mg
- Phosphorus1214mg
- Selenium10mcg
- Zinc9mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Kitchen Nine