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Carolyn S Sicilian Spinach and Ricotta Pasta Recipe
|Spinach||1 Pound, thoroughly washed|
|Whole wheat egg noodles||1⁄2 Pound|
|Ricotta cheese/Small curd cottage cheese||1 Cup (16 tbs)|
|Freshly grated parmesan cheese||1⁄3 Cup (5.33 tbs) (And/Or Romano Cheese)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Black pepper||To Taste|
Serving size: Complete recipe
Calories 2012 Calories from Fat 1007
% Daily Value*
Total Fat 114 g176.1%
Saturated Fat 70.5 g352.6%
Trans Fat 0 g
Cholesterol 443.3 mg
Sodium 1677.1 mg69.9%
Total Carbohydrates 162 g54.1%
Dietary Fiber 26.2 g105%
Sugars 3 g
Protein 97 g194.7%
Vitamin A 921.7% Vitamin C 212.8%
Calcium 152.2% Iron 117.7%
*Based on a 2000 Calorie diet
Drop the noodles into boiling water and stir.
Cook until just tender.
Mix ricotta with grated cheese.
When spinach is tender, stir into ricotta mixture; add salt and pepper to taste.
When noodles are tender, drain and butter thoroughly.
Pour sauce over noodles, toss gently, and serve.
Pass around extra grated cheese.