Photo: Alexander Maasch
Estimated Nutrition (whole recipe, rough)
442
Calories
21g
Protein
33g
Fat
16g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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
- 2 small very fresh zucchini, trimmed and cut
- into large chunks
- 1/4 cup mascarpone cheese
- 1/4 cup ricotta cheese
- 1 cup grated Parmigiano-Reggiano cheese
- 1/2 tsp. grated lemon zest
- 4 fresh basil leaves, chopped
- Salt and freshly ground white pepper, to taste
- 1 lb. fusilli
- 2 Tbs. coarse salt
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