Photo: Eaters Collective
Lemon-Basil Ricotta Pasta Bake
10 ingredients
15 min + 15 min
8
openrecipes
Penne pasta with mushrooms and asparagus are flavored with lemon and basil and wrapped in creamy ricotta cheese.
Estimated Nutrition (whole recipe, rough)
763
Calories
41g
Protein
39g
Fat
62g
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 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Asparagus | 6 spears (90g) | 27 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | 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
- 1 pound Whole Wheat Penne Pasta
- 1 Tablespoon Olive Oil
- 8 ounces, weight Mushrooms, Sliced
- 1 pound Asparagus, Trimmed, Cut Into 1-inch Pieces
- 1 cup Ricotta Cheese
- 1 Lemon, Zest And Juice
- ½ cups Fresh Basil Thinly Sliced, Divided
- ¾ teaspoons Salt
- ½ cups Shredded Mozzarella Cheese
- ½ cups Shredded Parmesan Cheese
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