Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light October 2000

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

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Directions

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

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  • 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.

Nutrition Facts

364 calories; calories from fat 17%; fat 6.9g; saturated fat 3.7g; mono fat 1.8g; poly fat 0.7g; protein 15.2g; carbohydrates 59.3g; fiber 2g; cholesterol 19mg; iron 3.3mg; sodium 499mg; calcium 154mg.
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