Penne with Ricotta and Mint

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6 servings (serving size: 1 1/3 cups)


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1 cup part-skim ricotta cheese
2 tablespoons minced fresh parsley
2 tablespoons thinly sliced green onions
1 tablespoon minced fresh mint
1 tablespoon butter or stick margarine, melted
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 pound uncooked penne (tube-shaped pasta)
2 tablespoons grated Parmesan cheese


Combine first 8 ingredients in a large bowl; set aside.

Cook pasta according to package directions, omitting salt and fat. Drain the pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Add 1/2 cup cooking liquid to the ricotta mixture; stir until mixture is well-blended.

Add the pasta to the ricotta mixture; toss well. Sprinkle with Parmesan.

Created date

October 2000

Nutritional Information

Calories 364
Caloriesfromfat 17 %
Fat 6.9 g
Satfat 3.7 g
Monofat 1.8 g
Polyfat 0.7 g
Protein 15.2 g
Carbohydrate 59.3 g
Fiber 2 g
Cholesterol 19 mg
Iron 3.3 mg
Sodium 499 mg
Calcium 154 mg