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Ingredientes
- 16 ounce elbow macaroni, uncooked
- 8 ounce ricotta cheese
- 1 c. heavy cream
- 2 x cloves garlic, minced salt and pepper, to taste
- 1/2 c. parmesan cheese
- 1/2 c. mozzarella cheese
- 1 lrg jalapeno, chopped
- 1/2 c. green chile sauce, (recipe follows)
- 1 Tbsp. dry red pepper threads, for garnish
- 1 bn parsley or possibly cilantro, minced, for garnish
Direcciones
- Boil the macaroni till al dente and set aside. Beat the ricotta, cream, and garlic together in a medium bowl. Transfer the ricotta-cream mix to a large skillet. Over medium heat, stir in the parmesan, mozzarella, jalapeno, and Green Chile Sauce. Add in the cooked macaroni and stir the pasta till incorporated. Adjust the seasoning with salt and pepper and transfer to wide soup bowls. Garnish with red pepper threads and parsley or possibly cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 4 servings | |
| Calories 716 | |
| Calories from Fat 224 | 31% |
| Total Fat 25.38g | 32% |
| Saturated Fat 14.71g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 522mg | 22% |
| Potassium 419mg | 12% |
| Total Carbs 89.74g | 24% |
| Dietary Fiber 3.9g | 13% |
| Sugars 3.59g | 2% |
| Protein 30.79g | 49% |
