Try this Pasta with Four Cheeses recipe, or contribute your own.
Suggest a better descriptionGarnish: Finely sliced fresh chives or scallion, freshly ground pepper to taste Bring a large pot of salted water to boil, add noodles and cook until done about 6 to 7 minutes or according to package directions. Meanwhile, finely dice your cheddar and brie into 1/4-inch cubes. Combine the cheeses with the white wine and ricotta in the top of a double boiler or in a microwave proof container that is large enough to accommodate the cooked pasta. If you are using a double boiler, melt the cheese while the pasta is cooking, if you are using a microwave you can wait until the pasta is done. When the pasta is done, drain, pat dry, and toss it with the melted cheese. Or is you are using a microwave oven, heat the cheese for 1 minute. Whisk it vigorously and return it to the microwave for 20 seconds. Add the drained pasta to the melted cheese, right in the microwave dish, and toss. Season with lots of freshly ground pepper and scallion. Yield: 2 servings PASTA MONDAY TO FRIDAY SHOW #PS6511 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MCBuster formatted by Gail Shermeyer <4paws@netrax.net> on Mar 1, 1997 Posted to MC-Recipe Digest V1 #531 by 4paws@netrax.net (Shermeyer-Gail) on Mar 21, 1997
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 2 | ||
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Calories: 609 | ||
Calories from Fat: 158 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.5g | 23 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 62.2mg | 19 % | |
Sodium 347.5mg | 12 % | |
Potassium 138.5mg | 4 % | |
Total Carbohydrate 95.7g | 28 % | |
Dietary Fiber 4.4g | 17 % | |
Sugars, other 91.3g | ||
Protein 16.5g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 609
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