Pasta with Ricotta
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
825
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 825 cal. | (39 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 107 g | (71 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 1.9 μg | (3 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 463 mg | (12 %) | ||
| Calcium | 235 mg | (24 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 16.7 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Tbsps sugar
- 40 grams Hazelnuts
- 500 grams Conchiglie
- salt
- 1 shallot
- 1 garlic clove
- 3 Tbsps butter
- 120 milliliters Vegetable broth
- 100 milliliters Whipped cream
- 200 grams Ricotta cheese
- 2 Tbsps grated Parmesan
- 1 tsp lemon juice
- freshly ground peppers
- 2 handfuls Hops tip
Preparation steps
1.
Mix sugar with 2 tablespoons water and caramelize in a pan until golden brown. Add the hazelnuts, mix and spread on baking paper. Cool until coating solidifies, then chop into chunks.
2.
Cook pasta in salted water until al dente.
3.
Peel shallot and garlic and chop fine. Sauté together in a pan with 1 tablespoon butter. Deglaze pan with broth and cream. Simmer about 5 minutes. Remove from heat and stir in ricotta and Parmesan. Season with salt, lemon juice and pepper.
4.
Rinse hops tips and drain well. Sauté in remaining butter for about 2 minutes and then add salt and pepper.
5.
Drain pasta well and place on deep plates. Pour ricotta cream over the top. Add hop tips. Garnish with candied hazelnuts.
