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Here we have another high cost dish, that is mainly expensive due to a lot of fresh herbs. If you happen to have your own herb garden, the cost of this recipe will be drastically reduced. The calorie-content per serving is somewhat high, however not as bad as many of Rachael's recipes. The ingredients that contribute the most calories are the pasta, pine nuts, Parmigiano-Reggiano cheese and extra virgin olive oil. |
Servings: 4
Total Cost: $14.12
Cost Per Serving: $3.53
Total Calories: 2,792
Calories/Serving: 698
| Ingredient | Volume | Mass | Cost | Calorie |
| Pasta, Penne |
* |
1.00 Pound |
$0.99 |
1,620 |
| Asparagus |
* |
0.50 Pound |
$2.49 |
46 |
| Zucchini |
* |
200.00 Grams |
$0.83 |
32 |
| Green Beans, Frozen |
* |
0.25 Pound |
$0.89 |
35 |
| Pine Nuts |
1/4 Cup |
37.88 Grams |
$0.84 |
250 |
| Basil, Fresh, Chopped |
1 Cup |
28.00 Grams |
$2.00 |
5 |
| Tarragon, Fresh, Chopped |
1/2 Cup |
28.00 Grams |
$2.00 |
14 |
| Parsley, Fresh, Chopped |
1/2 Cup |
75.00 Grams |
$1.25 |
0 |
| Lemon, Whole (1 lemon) |
* |
100.00 Grams |
$0.37 |
20 |
| Garlic |
1 Tablespoon |
8.50 Grams |
$0.04 |
13 |
| Parmigiano-Reggiano Cheese |
1/2 Cup |
45.45 Grams |
$1.45 |
182 |
| Black Pepper, Ground |
1/2 Teaspoon |
1.07 Grams |
$0.01 |
3 |
| Olive Oil, Extra Virgin |
1/3 Cup |
64.80 Grams |
$0.96 |
573 |
| 1 pound penne rigate (with lines) pasta
Salt
1/2 pound asparagus, trimmed of tough ends
1 small zucchini
1/4 pound, haricots verts (thin green beans) trimmed of stem ends
1/4 cup pine nuts
1 cup basil, 20 leaves
1/2 cup tarragon leaves from 10 to 12 stems
Handful flat-leaf parsley
1 lemon, zested
1 clove garlic
1/2 cup grated Parmigiano-Reggiano, plus more to pass at table
Coarsely ground black pepper
1/3 cup extra-virgin olive oil, eyeball it View full recipe
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