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Receta Farfalle con Ricotta copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
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Ingredientes
- 1 lb of butterfly (farfalle) pasta
- 8 ounces of frozen or fresh (washed and chopped) spinach
- 1 small onion finely chopped
- ½ cup ricotta (regular or low fat)
- 1 tablespoon of chopped fresh parsley
- 2 fresh basil leaves
- 1 tsp of dried oregano
- Pinch of nutmeg
- 1/2 cup of dry white wine
- 4 tblsps of olive oil
- Pinch of salt
- Pinch of pepper
- 2 tblsps of milk
- 3 tsps of kosher salt
Direcciones
- Heat oil in saucepan and sauté onions till just golden. Saute for 1 minute. Add in white wine and let liquid evaporate for 1 minute. Add in spinach and the ricotta. Stir while mashing ricotta with fork.
- Add in milk, salt and pepper to taste. Let cook for 10 minutes.
- Bring 6 cups of water to boil for pasta. Add in kosher salt. Add in pasta and stir with wooden spoon. Cook for 8 minutes or time indicated on package.
- Drain pasta and add into ricotta sauce. Top with freshly grated parmigiano-reggiano and mix gently and serve.
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 413g | |
| Calories 804 | |
| Calories from Fat 584 | 73% |
| Total Fat 66.11g | 83% |
| Saturated Fat 15.21g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 7310mg | 305% |
| Potassium 449mg | 13% |
| Total Carbs 17.78g | 5% |
| Dietary Fiber 1.7g | 6% |
| Sugars 5.64g | 4% |
| Protein 16.11g | 26% |
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