One-Pot Toasted Orecchiette with Pancetta, Fennel + Kale  | Rachael Ray Recipe | Yummly
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One-Pot Toasted Orecchiette with Pancetta, Fennel + Kale  | Rachael Ray

RACHAEL RAY SHOW
16Ingredients
35Minutes
600Calories
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Ingredients

US|METRIC
5 SERVINGS
  • 3 tablespoons extra virgin olive oil (EVOO)
  • 2 tablespoons butter
  • 1 pound orecchiette pasta (fresh or dried)
  • 1/4 pound pancetta (finely chopped )
  • 1 bulb fennel (quartered, cored and finely chopped)
  • 1 onion (finely chopped)
  • 2 tablespoons fresh rosemary (chopped)
  • 1 tablespoon lemon zest
  • salt
  • pepper
  • 4 cloves garlic (thinly sliced or grated on wide rasp )
  • 1/2 cup white wine
  • 1 quart chicken stock
  • 4 cups kale (stemmed flat, thinly shredded or chopped )
  • 1 lemon
  • 1 handful grated Parmigiano Reggiano cheese
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    NutritionView More

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    600Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories600Calories from Fat160
    % DAILY VALUE
    Total Fat18g28%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol30mg10%
    Sodium730mg30%
    Potassium800mg23%
    Protein24g47%
    Calories from Fat160
    % DAILY VALUE
    Total Carbohydrate86g29%
    Dietary Fiber6g24%
    Sugars8g16%
    Vitamin A90%
    Vitamin C90%
    Calcium10%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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