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Ingredients
for
4
Spaghetti with Ricotta Sauce
25 min.
Time:
658
calories
Calories:
Health Score:
82 / 100
Ingredientsfor
- Ingredients
- 50 grams mixed Wild herb (such as watercress, sorrel, dandelion, borage or arugula)
- 1 large, red onion
- 2 garlic cloves
- 200 grams Ricotta cheese
- 150 milliliters Vegetable broth
- 150 milliliters dry white wine
- salt
- freshly ground peppers
- 400 grams Spaghetti
- 4 Tbsps Walnut
- 2 Tbsps olive oil
- 2 Tbsps lemon juice
Preparation
1.
Rinse the herbs, pat dry, and coarsely chop.
2.
Peel and thinly slice the onion.
3.
Peel the garlic.
4.
Whisk the ricotta cheese with the broth and the wine until completely combined.
5.
Cook the spaghetti in boiling salted water until al dente.
6.
Chop walnuts coarsely and fry in a pan, remove and set aside.
7.
Heat the olive oil in a pan, then sweat the onions until soft. Pass the garlic through a press into the pan, add the herbs, and sauté for 3-4 minutes. Deglaze with the ricotta mixture and heat through. Season to taste with salt, pepper, and lemon juice.
8.
Drain the spaghetti and arrange on plates. Top with the herb-ricotta sauce, garnish with the walnuts, and serve.
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 658 cal. | (31 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |