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RELATED RECIPES
Chicken, Zucchini, and Prosciutto
Chicken Marsala
Pappardelle With Cabbage, Prosciutto, and Sage
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40 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
unsalted butter
gluten-free
(?)
Has gluten from:
pappardelle (dry)
low-sodium chicken broth
kid friendly
has meat
(?)
Has meat from:
low-sodium chicken broth
prosciutto
has pasta
(?)
Has pasta from:
pappardelle (dry)
has seafood
mediterranean
vegan
(?)
Not vegan due to:
pappardelle (dry)
low-sodium chicken broth
prosciutto
unsalted butter
vegetarian
(?)
Not vegetarian due to:
low-sodium chicken broth
prosciutto
pescetarian
(?)
Not pescetarian due to:
low-sodium chicken broth
prosciutto
paleo
(?)
Not paleo due to:
pappardelle (dry)
This recipe has no customizations.
 
Nutrition to Note
This recipe has Fiber as 53.3% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.9% of RDA
• Calories: 27.3% of RDA
• Carbs: 33.7% of RDA
• Fat (total lipid): 22.7% of RDA
• Fiber: 53.3% of RDA
• Fructose: 1.6% of RDA
• Protein: 18.4% of RDA
• Sodium: 32.3% of RDA
• Sugar: 10.8% of RDA
• Vitamin A (IU): 33.3% of RDA
• Vitamin B6: 28.3% of RDA
• Vitamin C: 33.3% of RDA
• Iron: 0.4% of RDA
• Magnesium: 44.8% of RDA
• Manganese: 14.5% of RDA
• Niacin: 39.2% of RDA
• Potassium: 19.6% of RDA
• Zinc: 18.5% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
INGREDIENTS
Amount
Measure
Ingredient
 
8
ounces, weight
 
1
tbsp
 
1
whole
sliced.
 
 
 
(for seasoning).
 
 
 
(for seasoning).
 
1/2
heads
 
1
cup
 
1/4
lbs
(sliced), cut into strips.
 
2
tbsp
 
2
tbsp
(chopped) / (fresh).
 
 
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PREPARATION
1.
Cook the pasta according to the package directions.
2.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and 1/4 teaspoon each salt and pepper.
3.
Cook the onion, stirring occasionally, until softened, 4 to 6 minutes.
4.
Add the cabbage and broth and cook, stirring occasionally, until the cabbage begins to wilt, 2 to 3 minutes.
5.
Stir in the prosciutto, butter, and sage and cook until the butter has melted. Serve over the pasta.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 546
Protein 20.7 g
Carbohydrates 92.6 g
Iron 0.09 mg
Fiber 14.9 g
Calcium 9.25 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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