Try this Herbed Ricotta Pasta with Corn and Zucchini recipe, or contribute your own.
Suggest a better description1. Heat oil in large skillet over medium-high heat
2. Add zucchini and cook until tender crisp
3. Remove to paper towel lined plate
4. Mean while in a large pot of boiling salted water, cook pasta three minutes less than package instructions
5. Add corn and cook until tender (about three minutes)
6. Reserve one cup of pasta water then drain
7. In a large bowl, whisk together 1/2 cup pasta water, ricotta and Parmesan
8. Add pasta mixture, zucchini, basil and dill
9. Toss to combine
10. Add more pasta water if necessary, to create a light sauce that coats pasta
11. Season with salt and pepper
12. Garnish with more basil and Parmesan
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (274g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 153 | ||
Calories from Fat: 61 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 15.1mg | 5 % | |
Sodium 1024.4mg | 35 % | |
Potassium 442.5mg | 12 % | |
Total Carbohydrate 16.8g | 5 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 14.1g | ||
Protein 9.1g | 13 % | |
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: 153
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