Cookie and Kate · by Cookie and Kate★ 4.8
Lemony Green Pasta with Peas & Ricotta
NUTRITION · PER SERVING30M COOK
CAL 25%·PRO 37%
CARBS 58G47% OF CAL
8G FIBER44G OTHER6G TOTAL SUGAR
FAT 22G41% OF CAL
6G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bright lemon pasta with kale, peas, and ricotta all cooked together. Fresh and light with a vibrant green color.
mainitalianpastabeans🍲 stockpot🍳 skillet🌀 blendervegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- Fine sea salt
- 1 large bunch (8 ounces) kale*, preferably Tuscan/lacinato but any variety works
- 1/4 cup extra-virgin olive oil
- 2 large cloves garlic, smashed and peeled
- Zest and juice from 1 medium lemon, preferably organic
- 1/4 teaspoon red pepper flakes, reduce or omit if sensitive to spice
- Freshly ground black pepper, to taste
- 1/2 pound (8 ounces) rigatoni or pappardelle or pasta of choice
- 2 cups (8 ounces) fresh or frozen peas
- 3/4 cup (2 ounces) coarsely grated Parmesan cheese
- 1/2 cup or more ricotta cheese, for garnish
At a glance
PER SERVING · TIME 30M
CAL 25%·PRO 37%
CARBS 58G47% OF CAL
8G FIBER44G OTHER6G TOTAL SUGAR
FAT 22G41% OF CAL
6G SAT16G 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
- 15m
- Cook
- 15m
- Sodium
- 609mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 437mg
- Calcium
- 354mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 609MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.