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Pasta With Pancetta, Peas + Ricotta
UNPEELED JOURNAL8Ingredients
20Minutes
350Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. short pasta (such a rigatoni, ziti, mafaldine, or shells)
- 4 oz. pancetta (diced)
- 1 lb. frozen peas (or fresh)
- 1/4 lb. whole milk ricotta (fresh, about 1/2 cup)
- 1 Tbsp. butter (softened)
- 1/3 cup grated Pecorino Romano cheese
- salt
- pepper
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium670mg28% |
| Potassium450mg13% |
| Protein20g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A50% |
| Vitamin C35% |
| Calcium10% |
| Iron25% |
* 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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