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Conchiglie With Peas And Ricotta

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  Shelled peas/1/2 of a 10-ounce package frozen peas 1 Cup (16 tbs)
  Bacon slices 4
  Thinly sliced green onion 1⁄4 Cup (4 tbs)
  Snipped parsley 1 Tablespoon
  Snipped fresh basil/1 teaspoon dried basil, crushed 1 Tablespoon
  Ricotta cheese 1 Cup (16 tbs)
  Milk 1⁄3 Cup (5.33 tbs)
  Cooked conchiglie/Rigatoni / other pasta 8 Ounce
  Butter/Margarine 1 Tablespoon
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)

In covered saucepan cook fresh peas in small amount of boiling salted water for 10 to 12 minutes or just till tender.
In small saucepan or skillet partially cook bacon.
Add green onion, parsley, basil, and 1/4 teaspoon salt.
Continue cooking just till onion is tender and bacon is crisp.
Drain off fat.
Stir in cooked peas, ricotta, and milk.
Cook and stir till heated through.
Toss pasta with butter or margarine.
Add ricotta mixture and parmesan cheese; toss till pasta is coated.
Season to taste with pepper.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1727 Calories from Fat 608

% Daily Value*

Total Fat 68 g105.3%

Saturated Fat 38 g189.9%

Trans Fat 0 g

Cholesterol 208.7 mg69.6%

Sodium 1059.6 mg44.2%

Total Carbohydrates 200 g66.8%

Dietary Fiber 32.8 g131%

Sugars 21.8 g

Protein 85 g170.3%

Vitamin A 112.1% Vitamin C 147.9%

Calcium 115.3% Iron 51.2%

*Based on a 2000 Calorie diet

Conchiglie With Peas And Ricotta Recipe