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Ingredientes
- 1 ct Ricotta Cheese, 15 Ounce
- 1 lrg Cucumber, Peeled & Cut In Chunks
- 1 x Green Onion With Top, Cut In 1" Pcs
- 7 sprg Fresh Parsley, Stems Removed
- 1 x Clove Garlic, Peeled
- 1/2 tsp Salt
- 1/2 tsp White Pepper
- 1 lb Pasta Spirals Or possibly Twists
- 2 sm Green Or possibly Red Peppers, Cut 1/2" Pcs
- 1 c. Shredded Cheddar Cheese
Direcciones
- Fit food processor with steel cutting blade Add in Ricotta cheese, cucumber, onion, parsley garlic, salt and white pepper; cover. Process till well combined. Pour into large bowl. Cook pasta according to package directions; drain. Immediately add in warm pasta to bowl with dressing mix. Stir to thoroughly coat pasta. Add in green peppers and Cheddar cheese; mix lightly Season with additional salt and white pepper to taste, if you like. Serve immediately or possibly cover and chill up to 3 days. For maximum flavor, bring to room temperature before serving; toss lightly.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 817g | |
| Calories 591 | |
| Calories from Fat 334 | 57% |
| Total Fat 38.05g | 48% |
| Saturated Fat 23.9g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 2988mg | 125% |
| Potassium 1468mg | 42% |
| Total Carbs 28.75g | 8% |
| Dietary Fiber 6.6g | 22% |
| Sugars 18.91g | 13% |
| Protein 34.36g | 55% |
