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Gorgonzola and Ricotta

Fettuccine.Inn's picture
Ingredients
  Dried pasta 1 Pound (500 Gram)
  Gorgonzola 4 Tablespoon, crumbled
  Ricotta 4 Ounce, crumbled (125 Gram)
  Butter 2 Ounce (60 Gram)
  Salt To Taste
  Gorgonzola 1 Tablespoon, crumbled
Directions

Cook pasta in a large pot of boiling, salted water, until firm to the bite.
Drain, reserving 1/2 cup pasta water.
Return pasta with gorgonzola, ricotta and butter to the warm pasta pot.
Toss well to coat, adding reserved water as needed.
Add salt and pepper to taste.
Serve immediately, sprinkled with an additional 2 tbsp gorgonzola.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Cheese
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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4.217645
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 637 Calories from Fat 206

% Daily Value*

Total Fat 23 g35.6%

Saturated Fat 13.6 g68%

Trans Fat 0 g

Cholesterol 61.5 mg20.5%

Sodium 380.2 mg15.8%

Total Carbohydrates 83 g27.6%

Dietary Fiber 4 g16%

Sugars 4.1 g

Protein 21 g42.6%

Vitamin A 13.6% Vitamin C

Calcium 16.1% Iron 11.7%

*Based on a 2000 Calorie diet

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Gorgonzola And Ricotta Recipe