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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large, heavy casserole with a tight-fitting lid, heat the olive oil over medium heat. Add the scallions and onions and cook, stirring, until wilted, about 4 minutes. Add the peas, fava beans, zucchini, and peperoncino and season lightly with salt. Stir well, reduce the heat to low, and cover the casserole tightly. Cook for 15 minutes, stirring occasionally. | 2. Add the romaine and mint, cover the casserole, and cook, stirring occasionally, until the vegetables are very tender, about 25 minutes more. (The vegetables should give off enough moisture during cooking to prevent sticking or burning. If you find they are sticking, you can add a few tablespoons of water. Make sure the heat is very low and the pot is tightly covered before continuing to cook. It is fine, however, if the vegetables do brown a little.) Season to taste with salt and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	3	tablespoons		-	-	-	-
scallion	1	cup	chopped	32.0	7.34	1.83	0.19
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
pea	2 1/2		shelled	102.9	18.4975	6.86	0.49
fava bean	1 1/4	1/4	shelled blanched peeled	639.375	109.2938	48.975	2.8688
zucchini	1	cup	diced	21.08	3.8564	1.5004	0.3968
red pepper flake	1/2	teaspoon	crushed	-	-	-	-
salt				-	-	-	-
romaine leaf	2	cups	shredded	-	-	-	-
mint leaf	1	tablespoon	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.