Try this Fettucine Con La Ricotta recipe, or contribute your own.
Suggest a better descriptionBring a pot of salted water to a boil and add the fettuccine. Cook for 8-10 minutes, or until al dente, as directed by your brand of pasta. While the fettuccine is cooking, add the ricotta to a bowl and zest the lemon into the bowl (make sure to only get the yellow peel and stop at the white pith). Then squeeze the juice into the bowl as well. Add a few tablespoons of pasta water to the bowl if the ricotta you are using is not very wet. Once the pasta is ready, drain it and add the ricotta mixture, along with a dash of salt and pepper. When serving, top the pasta with the pecorino. If you have fresh soft herbs, you could always add those as well, if you want a bit of color, and you can also zest more lemon.
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Serving Size: 1 Serving (1015g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2267 | ||
Calories from Fat: 411 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.6g | 61 % | |
Saturated Fat 23.7g | 119 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 140.6mg | 43 % | |
Sodium 583.8mg | 20 % | |
Potassium 2057.2mg | 54 % | |
Total Carbohydrate 394.4g | 116 % | |
Dietary Fiber 55g | 220 % | |
Sugars, other 339.4g | ||
Protein 86.8g | 124 % | |
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: 2267
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