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More Popular Recipes

Chelsea Pasta

Recipe #301569 | 1¼ hours | 15 min prep | SERVES 6 -8 (Change Servings)
(0) RATE IT NOW READ REVIEWS

Cherlyndria77

RECIPE BY: Cherlyndria77

This recipe is absolute heaven, it gives you all of your daily dosage of veggies and about a month and a half's worth of flavour. Given to me by my good friend Chelsea, who 'borrowed' it from the trendy Italian restaurant that she waitressed for xx

Posted on: Apr 30, 2008

Print Recipe

Ingredients

  • 1 onion, finely chopped
  • 3 garlic clove
  • 1/2 teaspoon chili powder
  • 1 bay leaf
  • 1/2 cup fresh basil
  • 1 zucchini, chopped
  • 1 red capsicum, chopped
  • 8 mushroom, chopped
  • 6 baby squash, chopped
  • 425 g tomato
  • 1 (250 g) packet frozen spinach
  • 250 g ricotta cheese
  • 1/2 cup cream
  • salt and pepper
  • 500 g small shell pasta, cooked
  • parmesan cheese, to serve

    • Directions

    1. 1
      In a large saucepan fry the onion, garlic, bay leaf, basil, chilli, zuccini, capsicum, mushrooms, and squash for 5-10 minutes, until slightly softened.
    2. 2
      Add in the tomatoes and spinach, cover and let simmer for 40 minutes.
    3. 3
      Remove from heat and stir in the ricotta, cream, salt and pepper.
    4. 4
      Add sauce to cooked pasta shells and stir through.
    5. 5
      Serve topped with parmesan cheese. Bellissimo!

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    Nutrition Facts

    Serving Size 1 (555g)

    Recipe makes 6 servings

    Calories 524
    Calories from Fat 125 (23%)
    Amount Per Serving %DV
    Total Fat 13.9g 21%
    Saturated Fat 7.8g 39%
    Monounsaturated Fat 3.6g
    Polyunsaturated Fat 1.3g
    Trans Fat 0.0g
    Cholesterol 43mg 14%
    Sodium 92mg 3%
    Potassium 1291mg 36%
    Total Carbohydrate 80.9g 26%
    Dietary Fiber 8.5g 33%
    Sugars 10.8g
    Protein 22.3g 44%
    Vitamin A 7196mcg 143%
    Vitamin B6 0.9mg 45%
    Vitamin B12 0.2mcg 3%
    Vitamin C 98mg 164%
    Vitamin E 1mcg 5%
    Calcium 236mg 23%
    Iron 5mg 29%

    detailed view...

    how is this calculated?

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