Seasons and Suppers · by Jennifer Maloney★ 5.0 (8)
Lemon Ricotta Pasta
NUTRITION · PER SERVING25M COOK
CAL 26%·PRO 50%
CARBS 56G44% OF CAL
4G FIBER49G OTHER3G TOTAL SUGAR
FAT 21G37% OF CAL
10G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh fettuccine pasta with creamy ricotta, bright lemon, and tender prosciutto. Light and cheesy with a citrus brightness, perfect for a quick dinner.
mainamericanpasta🍳 skillet
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 9 oz pappardelle pasta (or other long pasta)
- 1/2 cup green onion (diced)
- 1 1/2 cups ricotta
- 1 1/2 teaspoons salt
- 2 Tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 2 Tablespoons butter
- 4 slices prosciutto (torn into thin pieces)
- 1/4 cup parsley (chopped)
- Reserved green onion
- Handful pea shoots
- Parmesan cheese
At a glance
PER SERVING · TIME 25M
CAL 26%·PRO 50%
CARBS 56G44% OF CAL
4G FIBER49G OTHER3G TOTAL SUGAR
FAT 21G37% OF CAL
10G SAT11G 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
- 20m
- Sodium
- 1363mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 505mg
- Calcium
- 341mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1363MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.