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Ingredientes
- 1/4 c. fresh dill leaves - (packed)
- 1/4 c. fresh parsley leaves - (packed)
- 1 Tbsp. fresh oregano
- 3/4 tsp grated lemon zest
- 2 Tbsp. lemon juice
- 4 Tbsp. extra virgin olive oil
- 1/2 c. part skim ricotta cheese
- 1/4 c. yogurt
- 1/4 c. finely-snipped fresh chives - (packed)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 3/4 lb fine linguine cooked
- 1/4 c. slivered black cured olives
Direcciones
- In a food processor puree the dill, parsley, oregano, lemon zest and juice, extra virgin olive oil, ricotta cheese and yogurt. Transfer to a bowl and add in the chives; season to taste with salt and pepper.
- Drain the pasta, reserving 1/4 c. of cooking water and return it to the pot off heat. Add in the herbed cheese mix, reserved cooking water and toss. Serve immediately with slivered black olives
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 4 servings | |
| Calories 499 | |
| Calories from Fat 164 | 33% |
| Total Fat 18.61g | 23% |
| Saturated Fat 4.48g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 47mg | 2% |
| Potassium 309mg | 9% |
| Total Carbs 67.27g | 18% |
| Dietary Fiber 3.4g | 11% |
| Sugars 3.46g | 2% |
| Protein 15.44g | 25% |
