Photo: Alexander Maasch
Penne with Ricotta Cheese and Greens
10 ingredients
Serves 2.
openrecipes
Cooking greens are abundant in spring. Here, Tuscan kale (also know as black kale) adds freshness to pasta. Fresh ricotta makes a satisfyingly easy sauce; look for it at Italian delis and upscale markets.
Estimated Nutrition (whole recipe, rough)
442
Calories
20g
Protein
33g
Fat
15g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 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
- Coarse kosher salt, to taste
- 1 bunch Tuscan kale or other hearty greens, thick stems trimmed, leaves cut crosswise into 2-inch pieces
- 6 to 8 oz. dried penne, preferably multigrain
- 2 Tbs. extra-virgin olive oil
- 2 tsp. minced fresh thyme
- 1 shallot, minced
- 1 tsp. grated lemon zest
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/2 cup fresh whole-milk ricotta cheese
- Freshly ground pepper, to taste
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