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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (236g) Recipe makes 4 servings |
||
| Calories 690 | ||
| Calories from Fat 127 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.2g | 21% | |
| Saturated Fat 7.0g | 35% | |
| Monounsaturated Fat 4.1g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 89mg | 29% | |
| Sodium 171mg | 7% | |
| Potassium 563mg | 16% | |
| Total Carbohydrate 121.5g | 40% | |
| Dietary Fiber 16.7g | 66% | |
| Sugars 0.4g | ||
| Protein 22.3g | 44% | |
Rotelle With Basil and Parsley Ricotta
Recipe #297052 |
27 min |
15 min prep |
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By: dicentra
Apr 8, 2008
From 365 Ways to Cook Pasta.
SERVES 4
Ingredients
- 1 cup ricotta cheese
- 1 egg
- 1/4 cup parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup parmesan cheese, grated
- 1 pinch nutmeg
- 12 ounces rotelle pasta
Directions
1
Whisk the ricotta, egg, parsley, basil, Parmesan and nutmeg in a large bowl.2
Cook the pasta in a large pot of boiling salted water until al dente, about 12 minutes. Drain.3
Add immediately to the bowl of ricotta. Toss to coat the hot pasta.
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