Pasta with Ricotta and Lemon Sauce

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Pasta with Ricotta and Lemon Sauce
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
458
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie458 kcal(22 %)
Protein24.1 g(25 %)
Fat17.83 g(15 %)
Carbohydrates53.96 g(36 %)
Sugar added0 g(0 %)
Roughage3.1 g(10 %)
Vitamin A208.56 mg(26,070 %)
Vitamin D0.15 μg(1 %)
Vitamin E1.95 mg(16 %)
Vitamin B₁0.41 mg(41 %)
Vitamin B₂0.44 mg(40 %)
Niacin6.35 mg(53 %)
Vitamin B₆0.2 mg(14 %)
Folate230.97 μg(77 %)
Pantothenic acid0.7 mg(12 %)
Biotin2 μg(4 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C14.53 mg(15 %)
Potassium415.71 mg(10 %)
Calcium296.28 mg(30 %)
Magnesium68.59 mg(23 %)
Iron4.7 mg(31 %)
Zinc2.63 mg(33 %)
Saturated fatty acids6.65 g
Cholesterol32.3 mg

Ingredients

for
4
Ingredients
500 grams
green Asparagus
400 grams
green Beans
400 grams
1
2 tablespoons
1 tablespoon
200 grams
½
Lemon (Juice and zest)
freshly ground Pepper
40 grams
freshly grated Parmesan

Preparation steps

1.

Peel the bottom third of the asparagus. Rinse and cook asparagus and beans in boiling salted water for about 10 minutes. Drain and cut into halves or thirds, depending on their size.

2.

Cook the pasta in salted water until al dente. Reserve about 1 cup pasta water and drain pasta.

3.

Peel garlic and chop finely. Sauté together with the pine nuts in hot oil for 1 to 2 minutes. Reduce the heat and stir in the ricotta, lemon juice and zest, and the vegetables. Season with salt and pepper.

4.

Add the drained pasta (possibly with a little pasta water) to pan, transfer to plates and serve garnished with Parmesan.