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Ricotta Herb Fettuccine

herbal.chef's picture
Ingredients
  Fettuccine 11 Ounce (350 Gram)
  Ricotta cheese 5 Ounce (155 Gram)
  Pecorino cheese 2 Ounce, grated (60 Gram)
  Butter 1 Ounce (30 Gram)
  Rind 1 Tablespoon, finely grated
  Snipped chives 2 Tablespoon
  Thyme 2 Tablespoon, chopped
  Parsley 2 Tablespoon, chopped
  Ground black pepper To Taste
Directions

1. Cook pasta in boiling water in a large saucepan following packet directions. Drain and place in a bowl.
2. Combine ricotta cheese, Pecorino cheese, butter, orange rind, chives, thyme, parsley and black pepper to taste. Add ricotta mixture to pasta and toss to combine.
3. Spoon mixture into an 8-cup/2-liter/ 3 1/2-pt capacity ovenproof dish, cover with aluminum foil and bake at 180°C/350°F/Gas 4 for 8-10 minutes or until mixture is heated through.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Cheese
Preparation Time: 
25 Minutes
Cook Time: 
40 Minutes
Ready In: 
65 Minutes
Servings: 
4

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4.234375
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 445 Calories from Fat 129

% Daily Value*

Total Fat 14 g21.8%

Saturated Fat 8 g40.1%

Trans Fat 0 g

Cholesterol 39.6 mg13.2%

Sodium 197.4 mg8.2%

Total Carbohydrates 60 g20.1%

Dietary Fiber 4.3 g17.2%

Sugars 3.1 g

Protein 16 g32.9%

Vitamin A 33% Vitamin C 44%

Calcium 19.9% Iron 19.3%

*Based on a 2000 Calorie diet

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Ricotta Herb Fettuccine Recipe