Martha Stewart Vegetable Handkerchiefs Recipe

Keto Friendliness Gauge

Net Carbs are 13% of calories per serving, at 29g per serving. Although the amount is above what's considered keto-friendly, it shouldn't kick you out of ketosis.

How keto-friendly is Martha Stewart Vegetable Handkerchiefs? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

Learn more about the keto diet

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Keto & Health Insights for Martha Stewart Vegetable Handkerchiefs Recipe

  • Net Carbs are 13% of calories per serving, at 29g per serving. This food is a little higher than what's considered keto-friendly but it falls within a range that won't kick you out of ketosis. Take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

Martha Stewart Vegetable Handkerchiefs Recipe Nutrition Label

Nutrition Facts

Serving Size: 8 servings   ( 310 g )
Amount Per Serving
Calories: 216
Total Fat: 6g
Saturated Fat: 2g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 2g
Trans Fat: 0g
Cholesterol: 11mg
Sodium: 199mg
Total Carbohydrates: 35g
Dietary Fiber: 6g
Sugar: 5g
Protein: 10g
Calcium: 193mg Iron: 3mg
Potassium: 870mg Vitamin A: 619mcg
Vitamin C: 36mg Vitamin D: 0mcg

Ingredients

  • 1 bunch broccoli rabe
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 3/4 cup low-fat ricotta, at room temperature
  • Zest of 1 lemon
  • 1 butternut squash (about 2 pounds), peeled, halved lengthwise, and seeded
  • 2 teaspoons olive oil
  • 3/4 pound shiitake mushrooms, stems removed, cut into 1/4-inch slices
  • 3/4 pound cremini mushrooms, stems removed, cut into 1/2-inch wedges
  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon all-purpose flour
  • 2 tablespoons chopped fresh tarragon leaves
  • 6 fresh 5-by-7-inch pasta sheets
  • Olive-oil cooking spray

Instructions

Visit Martha Stewart's website to view the recipe instructions. (Via Edamam)