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Light Ricotta Pasta
Instructions
- 1. It's hard to resist Ricotta! Lighter than sour cream, this fresh Italian cheese is a winning ingredient in countless recipes like this one, with simple pasta in sauce.
- 2. Heat the tomato sauce with olive oil and salt in a saucepan for about twenty minutes. Mix with Galbani Ricotta to obtain a smooth and creamy sauce.
- 3. At the same time, heat a large amount of salted boiling water. When it reaches a boil, add the pasta and cook according to the cooking time.
- 4. As soon as they are al dente, remove the pasta from the water and drain. Season with the Ricotta tomato sauce, and don't forget to sprinkle with Galbani Parmigiano Reggiano DOP.
Ingredients for servings
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2 cup of ricotta -
100 g of grated parmesan -
2 teaspoon of olive oil -
500 cl of tomato coulis -
400 g of pasta -
salt (according to taste) -
pepper (according to taste)
Rates
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Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
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Per serving% RDA
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Energy value802 kcal40 %
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Fat14,46 g21 %
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of which saturated6,93 g35 %
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Carbohydrates178,82 g69 %
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of which sugar75 g83 %
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Protein46,44 g93 %
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Fibers37,45 g?
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More data
* As an indication, before cooking, RDA of the EU.