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Fusilli with Walnut Cream Sauce

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Ingredients
  Part skim ricotta cheese 1 Cup (16 tbs)
  Evaporated skimmed milk 1⁄2 Cup (8 tbs)
  Toasted walnuts 2 Ounce
  Parsley 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm)
  Salt 1⁄8 Teaspoon
  Frozen broccoli florets 2 Cup (32 tbs), thawed (One 10 Ounce Package)
  Dried tomato halves 8 , cut into strips
  Fusilli 3 Ounce (Short Or Long)
Directions

MAKING
1. To prepare sauce, in food processor, combine ricotta cheese, milk, walnuts, parsley, garlic and salt and process until smooth.
2. Transfer sauce to large nonstick skillet and add broccoli and dried tomatoes.
Cook over low heat 5-8 minutes, until tomatoes are softened and sauce is heated through.

SERVING
3. Add fusilli to skillet toss to coat with sauce and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Cheese
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

Rate It

Your rating: None
4.19
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 329 Calories from Fat 123

% Daily Value*

Total Fat 15 g22.8%

Saturated Fat 3.9 g19.7%

Trans Fat 0 g

Cholesterol 29.8 mg9.9%

Sodium 405.3 mg16.9%

Total Carbohydrates 34 g11.3%

Dietary Fiber 4 g15.8%

Sugars 9.7 g

Protein 17 g34.1%

Vitamin A 36% Vitamin C 70.1%

Calcium 30.7% Iron 12.5%

*Based on a 2000 Calorie diet

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Fusilli With Walnut Cream Sauce Recipe