Try this Fresh Pasta with Lean Cream recipe, or contribute your own.
Suggest a better descriptionEmpty ricotta into blender or food processor, using the steel blade. Add salt. Process until all graininess disappears and ricotta has the texture of thick whipped cream. Store in refrigerator. Flavor the mixture with lemon peel and nutmeg. Drain the hot cooked pasta, then immediately return it to the saucepan it was cooked in. For each 1/2 cup of pasta, add 2 T whipped ricotta. Toss until pasta is well coated with the sauce. Can garnish with parmesan, fresh parsley or a few thin slices of pitted black olives. 1/2 P 1 B
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 8 servings | ||
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Calories: 2 | ||
Calories from Fat: 1 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 2.2mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
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: 2
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