Pasta with Ricotta and Lemon Sauce
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
594
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 594 cal. | (28 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 86.1 μg | (144 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 234 μg | (78 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 835 mg | (21 %) | ||
| Calcium | 347 mg | (35 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 128 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
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.
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