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Spring Pasta Primavera with Lemon Ricotta
OUR SALTY KITCHEN20Ingredients
45Minutes
650Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. mint (chopped and muddled)
- 8 oz. ricotta (fresh)
- 1 lemon zested (and juiced)
- 1 Tbsp. extra virgin olive oil (unfiltered)
- 3 Tbsp. butter (divided)
- 1 leek (or shallot thinly sliced)
- 2 garlic cloves (smashed)
- 3/4 cup dry white wine
- 1/2 lb. orecchiette (or your pasta of choice)
- 1 cup frozen peas (or fresh)
- 1/3 cup pine nuts
- 2 Tbsp. butter
- 16 oz. wild mushrooms (sliced)
- 4 cups baby spinach
- fresh mint (to taste)
- fresh thyme (to taste)
- kosher salt
- cracked pepper (fresh)
- 1 lemon juiced
- Parmesan (fresh)
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NutritionView More
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650Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories650Calories from Fat320 |
| % DAILY VALUE |
| Total Fat35g54% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium480mg20% |
| Potassium600mg17% |
| Protein20g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate59g20% |
| Dietary Fiber6g24% |
| Sugars5g |
| Vitamin A100% |
| Vitamin C50% |
| Calcium25% |
| Iron30% |
* 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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