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Рецепт Farfalle con Ricotta copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati

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2 голоса | 1382 визита
 
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Cost per recipe $3.91 view details
  • 1 lb of butterfly (farfalle) pasta
  • 8 ounces of frozen or fresh (washed and chopped) spinach
  • 1 small onion finely chopped
  • ½ cup ricotta (regular or low fat)
  • 1 tablespoon of chopped fresh parsley
  • 2 fresh basil leaves
  • 1 tsp of dried oregano
  • Pinch of nutmeg
  • 1/2 cup of dry white wine
  • 4 tblsps of olive oil
  • Pinch of salt
  • Pinch of pepper
  • 2 tblsps of milk
  • 3 tsps of kosher salt

Инструкции

  1. Heat oil in saucepan and sauté onions till just golden. Saute for 1 minute. Add in white wine and let liquid evaporate for 1 minute. Add in spinach and the ricotta. Stir while mashing ricotta with fork.
  2. Add in milk, salt and pepper to taste. Let cook for 10 minutes.
  3. Bring 6 cups of water to boil for pasta. Add in kosher salt. Add in pasta and stir with wooden spoon. Cook for 8 minutes or time indicated on package.
  4. Drain pasta and add into ricotta sauce. Top with freshly grated parmigiano-reggiano and mix gently and serve.

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 413g
Calories 804  
Calories from Fat 584 73%
Total Fat 66.11g 83%
Saturated Fat 15.21g 61%
Trans Fat 0.0g  
Cholesterol 41mg 14%
Sodium 7310mg 305%
Potassium 449mg 13%
Total Carbs 17.78g 5%
Dietary Fiber 1.7g 6%
Sugars 5.64g 4%
Protein 16.11g 26%
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