Naturally Ella · by Erin Alderson
Carrot Cavatelli with Dill and Ricotta
NUTRITION · PER SERVING80M COOK
CAL 23%·PRO 20%
CARBS 39G34% OF CAL
6G FIBER0G ADDED0G INTRINSIC28G OTHER5G TOTAL SUGAR
FAT 31G61% OF CAL
11G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Handmade carrot pasta ribbons tossed with ricotta, dill, lemon, and toasted pistachios. An elegant, vegetable-forward pasta dish with subtle flavors.
mainpasta🍲 stockpot🍳 skilletvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- ¾ cup white whole wheat flour
- ¼ cup + 2 tablespoons carrot juice
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 garlic clove (minced)
- 2-3 tablespoons ricotta
- Zest from one lemon
- ¼ cup dill (divided)
- Salt + pepper (to taste)
- 2 tablespoons toasted pistachios
At a glance
PER SERVING · TIME 80M
CAL 23%·PRO 20%
CARBS 39G34% OF CAL
6G FIBER0G ADDED0G INTRINSIC28G OTHER5G TOTAL SUGAR
FAT 31G61% OF CAL
11G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 20m
- Sodium
- 439mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 410mg
- Calcium
- 72mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 439MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.