Belly Full · by Amy Flanigan
Easy Lemon Ricotta Pasta
NUTRITION · PER SERVING19M COOK
CAL 25%·PRO 45%
CARBS 76G60% OF CAL
5G FIBER68G OTHER2G TOTAL SUGAR
FAT 14G24% OF CAL
7G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta tossed with ricotta, lemon juice, parmesan, and fresh arugula and basil. A light, bright, creamy main with fresh herb flavor ready in 20 minutes.
mainitalianpasta🍲 stockpotvegetarian
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Nutrition & ingredients
Ingredients
serves 5- 1 pound dry rigatoni pasta
- 1 cup whole milk ricotta cheese
- 1 cup freshly grated parmesan cheese
- 1 large lemon ( , juiced and zested )
- coarse salt (, to taste)
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon red pepper flakes
- 3 cups baby arugula ((or baby spinach))
- 6 basil leaves (, julienned)
At a glance
PER SERVING · TIME 19M
CAL 25%·PRO 45%
CARBS 76G60% OF CAL
5G FIBER68G OTHER2G TOTAL SUGAR
FAT 14G24% OF CAL
7G SAT7G 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
- 5m
- Cook
- 14m
- Sodium
- 727mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 402mg
- Calcium
- 363mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 727MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.