Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1 c. ricotta cheese, at room temperature
- 3 Tbsp. lowfat milk
- 1/4 c. parmesan cheese, freshly grated *
- 1/2 lb fettuccine
- 2 Tbsp. unsalted butter
- 1/4 c. parsley, chopped salt and pepper
Direcciones
- * Plus extra for topping.
- Heat serving plates in hot oven while cooking pasta.
- Put ricotta, lowfat milk, and parmesan in blender and blend till creamy. When pasta is done, drain and add in butter to it. Add in ricotta mix, parsley, salt and pepper. Serve with additional grated parmesan.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 586g | |
| Calories 1561 | |
| Calories from Fat 530 | 34% |
| Total Fat 59.85g | 75% |
| Saturated Fat 36.12g | 144% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 683mg | 28% |
| Potassium 974mg | 28% |
| Total Carbs 183.63g | 49% |
| Dietary Fiber 7.7g | 26% |
| Sugars 9.51g | 6% |
| Protein 69.24g | 111% |
