Gorgonzola and Ricotta
|Dried pasta||1 Pound (500 Gram)|
|Gorgonzola||4 Tablespoon, crumbled|
|Ricotta||4 Ounce, crumbled (125 Gram)|
|Butter||2 Ounce (60 Gram)|
|Gorgonzola||1 Tablespoon, crumbled|
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.
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