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Campanelle with Walnuts, Ricotta, and Lemon
MARTHA STEWART9Ingredients
40Minutes
390Calories
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Ingredients
US|METRIC
10 SERVINGS
- 1/2 cup extra-virgin olive oil
- 4 large garlic cloves
- freshly ground pepper
- coarse salt
- 1 lb. pasta (campanelle)
- 1 cup parsley leaves (packed fresh flat-leaf, divided, plus 2 tablespoons finely chopped parsley stems, from 1 small bunch)
- 2 Tbsp. grated lemon zest (finely, from 3 large lemons)
- 4 oz. walnuts (toasted well and roughly chopped, 1 1/4 cups)
- 1 cup ricotta cheese (fresh)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium105mg4% |
| Potassium230mg7% |
| Protein11g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A10% |
| Vitamin C15% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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