Photo: Chiara Conti
Estimated Nutrition (whole recipe, rough)
815
Calories
38g
Protein
48g
Fat
57g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Pine | 1 oz (28g) | 191 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Walnut | 1 walnut half (4g) | 26 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 oz. spinach, stemmed
- 2 cups ricotta cheese
- 1 egg
- 3/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 3 Tbs. chopped toasted pine nuts
- 1 jar (26 oz.) Williams-Sonoma Pecorino
- Romano Pasta Sauce
- 8 oz. fresh egg pasta sheets, cut into 10 pieces,
- each 4 by 6 inches, and cooked until just
- tender
- 1/3 cup grated Parmigiano-Reggiano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes