Photo: Eaters Collective
Pasta with Almond Ricotta & Spring Vegetables
11 ingredients
15 min + 15 min
6
openrecipes
Pasta topped with a lemony almond ricotta and crisp spring vegetables! Recipe is gluten-free and vegan!
Estimated Nutrition (whole recipe, rough)
625
Calories
27g
Protein
27g
Fat
72g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 2 cups FOR THE RICOTTA:
- 1 cup Blanched Almonds, Soaked In Water For 8 - 12 Hours And Drained
- ½ teaspoons Water
- 1 whole Salt
- 12 ounces, weight Lemon, Juiced And Zested
- 1 teaspoon FOR THE PASTA:
- 1 clove Of Your Favorite Pasta, Gluten Free Or Regular
- 2 cups Olive Oil
- ⅓ pounds Garlic, Minced
- ⅓ pounds Broccoli Florets
- 2 cups Asparagus, Cut Into 1-inch Pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes