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Suggest a better descriptionBring a large pot of salted water to a boil. Add the pasta and cook until tender, but still firm to the bite, from 7 to 10 minutes. In a food processor puree until smooth the scallions, parsley, butter, tarragon, lemon zest, lemon juice and ricotta cheese (and optional heavy cream). Puree until smooth and season to taste with salt and pepper. Drain the pasta, reserving 1/4 cup of the cooking water. Return pasta to pot, off heat, add the cheese mixture and reserved cooking water and toss thoroughly. Serve immediately Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6535 Posted to MC-Recipe Digest V1 #483 by 4paws@netrax.net (Shermeyer-Gail) on Feb 12, 1997.
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Serving Size: 1 Serving (120g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 11 | ||
Calories from Fat: 1 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 5mg | 0 % | |
Potassium 95.3mg | 3 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 2.3g | ||
Protein 0.6g | 1 % | |
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: 11
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