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Fusilli with Walnut Cream Sauce Recipe
|Part skim ricotta cheese||1 Cup (16 tbs)|
|Evaporated skimmed milk||1⁄2 Cup (8 tbs)|
|Toasted walnuts||2 Ounce|
|Parsley||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Frozen broccoli florets||2 Cup (32 tbs), thawed (One 10 Ounce Package)|
|Dried tomato halves||8 , cut into strips|
|Fusilli||3 Ounce (Short Or Long)|
Calories 329 Calories from Fat 123
% Daily Value*
Total Fat 15 g22.8%
Saturated Fat 3.9 g19.7%
Trans Fat 0 g
Cholesterol 29.8 mg
Sodium 405.3 mg16.9%
Total Carbohydrates 34 g11.3%
Dietary Fiber 4 g15.8%
Sugars 9.7 g
Protein 17 g34.1%
Vitamin A 36% Vitamin C 70.1%
Calcium 30.7% Iron 12.5%
*Based on a 2000 Calorie diet
1. To prepare sauce, in food processor, combine ricotta cheese, milk, walnuts, parsley, garlic and salt and process until smooth.
2. Transfer sauce to large nonstick skillet and add broccoli and dried tomatoes.
Cook over low heat 5-8 minutes, until tomatoes are softened and sauce is heated through.
3. Add fusilli to skillet toss to coat with sauce and serve.