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Noodles with Ricotta & Walnuts

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Submitted by BeccaGeorge

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

10 289
OUNCES ML/G PASTA, WHOLE WHEAT *
1 1
X X SALT *
1 237
CUP ML RICOTTA CHEESE
at room temperature
4 6E+1
TABLESPOONS ML BUTTER
soft
1 15
TABLESPOON ML WALNUT OIL
79
CUP ML WALNUTS
finely chopped
½ 118
CUP ML PARMESAN CHEESE
fresh, grated
1 1
X X PARMESAN CHEESE
for garnish *
1 237
CUP ML LIGHT CREAM (HALF&HALF)
or milk or pasta water
1 15
TABLESPOON ML CHIVES
snipped
1 15
TABLESPOON ML CHERVIL
finely chopped, or parsley *
1 1
X X BLACK PEPPER
freshly ground *

Directions

Bring large pan of water to boil for pasta and add salt to taste.

If pasta is dried, add it at this time.

If it’s fresh, wait until you’ve put together sauce ingredients.

Have ready heated serving bowl or plates.

Roughly mix ricotta cheese, butter, walnut oil, ¼ cup walnuts and grated parmesan cheese.

Thin with half-and-half, stir in herbs and season with salt and pepper.

Transfer mixture to wide skillet.

About the time pasta is done, gently warm sauce over low flame.

Cook and drain pasta and add it directly to pan with ricotta mixture.

Toss everything together well, then place in heated bowl.

Scatter remaining walnuts over pasta and sprinkle with grating of parmesan cheese and plenty of ground pepper.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 377 84% from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 17g 84%
Trans Fat 0g
Cholesterol 79mg 26%
Sodium 323mg 13%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 25g
Vitamin A 16% Vitamin C 2%
Calcium 28% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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