Photo: Ernest Porzi
Pappardelle with Zucchini and Lemon
8 ingredients
Serves 4.
openrecipes
Be sure to choose a good-quality ricotta cheese. For the best results, place a cheesecloth or paper towel-lined sieve over a large measuring cup or bowl and drain the ricotta of any excess moisture.
Estimated Nutrition (whole recipe, rough)
519
Calories
26g
Protein
38g
Fat
16g
Carbs
What these numbers assume — 8 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 |
| Egg | 1 large egg (50g) | 78 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| 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
- 1 Tbs. olive oil
- 1 shallot, minced
- 2 zucchini, halved lengthwise and thinly sliced
- 1/2 tsp. plus 2 Tbs. salt
- 3/4 cup fresh ricotta cheese
- Finely grated zest of 1 lemon
- 1 lb. pappardelle or wide egg noodles
- 1/2 cup grated pecorino or 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