You are here

Whole Wheat Pasta With Ricotta

Italian.Chef's picture
  Butter 2 Tablespoon
  Olive oil 1 Tablespoon
  Garlic 1 Clove (5 gm), chopped fine
  Milk 1⁄4 Cup (4 tbs)
  Heavy cream 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Red pepper flakes 1⁄8 Teaspoon
  Skim milk ricotta cheese 1 Pound
  Grated parmesan cheese 1 Cup (16 tbs)
  Whole wheat spaghetti/Whole wheat fettucini 1 Pound
  Finely chopped parsley 2 Tablespoon

1. In a large skillet, heat the butter and olive oil until melted and combined. Add the garlic and saute until pale. Do not brown the garlic.
2. Add the milk, cream, salt, and red pepper flakes. Heat the mixture to just below the boiling point. Then add the ricotta and half the parmesan cheese and blend well with a wire whisk until the mixture is creamy. Set aside but keep warm.
3. Cook the pasta until al dente and drain well. Place in a heated serving bowl and add the ricotta mixture. Toss lightly but well. Sprinkle the remaining 1/2 cup parmesan cheese and the parsley overall.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3351 Calories from Fat 1244

% Daily Value*

Total Fat 142 g217.9%

Saturated Fat 77.5 g387.5%

Trans Fat 0 g

Cholesterol 402.8 mg134.3%

Sodium 4517.7 mg188.2%

Total Carbohydrates 377 g125.7%

Dietary Fiber 1.3 g5.1%

Sugars 5.9 g

Protein 171 g341.2%

Vitamin A 130.7% Vitamin C 70.4%

Calcium 296.1% Iron 120.4%

*Based on a 2000 Calorie diet


Whole Wheat Pasta With Ricotta Recipe