1. Bring a large pot of salted water to a boil and cook the pasta according to package directions. Meanwhile, combine the basil, mint, spinach, Parmesan, butter, garlic, salt and pepper in the bowl of a food processor and process until fairly smooth. Add the ricotta and pulse until combined. When the pasta is tender, drain, reserving 1 tablespoon of the water it cooked in. Transfer the hot pasta to a bowl and toss with the herb-and-ricotta mixture and the reserved tablespoon of cooking water. Sprinkle the pasta with the bacon and serve immediately with freshly ground black pepper on the side.
A little dry prepared as directed. Olive oil added at end improved taste. Also was good with some cherry tomatoes added (probably want to saute them a bit first). Kev used less pasta than directed.
6/2013 made as directed except added more cooking water at end and used chard instead of spinach. Tasted fine. Good as leftover along with some lunchmeat (ham) thrown in.
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Serving Size: 1 Serving (290g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 463 | ||
Calories from Fat: 90 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 108.1mg | 33 % | |
Sodium 310mg | 11 % | |
Potassium 514.5mg | 14 % | |
Total Carbohydrate 68.4g | 20 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 66.8g | ||
Protein 24.6g | 35 % | |
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: 463
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