Tagliatelle with Ricotta and Lemon
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(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
614
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 614 cal. | (29 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 350 mg | (9 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Tagliatelle
- 2 scallions
- 1 lemon
- 2 Tbsps olive oil
- 200 grams Whipped cream
- 125 grams Ricotta cheese
- salt
- sugar
- white peppers
- peppers
Preparation steps
1.
Cook tagliatelle in plenty of salted water until al dente.
2.
Meanwhile, rinse the scallions, trim, separete green portion from the white and set greens aside, Finely chop the white portion of the scallions. Rinse the lemon in hot water, finely grate the peel, then cut the fruit and squeeze the juice. For the garnish, cut green portion of scallions lengthwise into narrow strips and pull gently over the back of a knife to curl.
3.
Sauté the chopped scallions in olive oil. Add the lemon zest and lemon juice and pour in cream. Stir in ricotta and season with salt, sugar and white pepper. Drain the tagliatelle, mix with the sauce, arrange on plates and garnish with scallion curls. Top with freshly ground pepper and serve.
