- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Seasonality: Spring
- Energy 222.03 (Kcal)
- Carbohydrates 22.37 (g) of which sugars 7.05 (g)
- Proteins 15.01 (g)
- Fat 8.40 (g) of which saturated 2.59 (g)of which unsaturated 4.37 (g)
- Fibers 12.26 (g)
- Sodium 380.81 (mg)
Indicative values for a portion of 230 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tips and Variations
You can deglaze the vegetables with white wine instead of water.
If you don’t have fresh peas, you can use frozen ones. The fava beans and artichokes should be fresh.
The addition of pancetta (or guanciale) is optional, as is the addition of asparagus.
Adjust the cooking times by tasting; the fresher the vegetables, the less time they will need.
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