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Rotelle with Beans And Pecans Recipe
|Non fat ricotta cheese||1 Cup (16 tbs)|
|Skim milk||1⁄3 Cup (5.33 tbs)|
|Chopped pecans||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Ground black pepper||1⁄2 Teaspoon|
|Dried basil||1⁄4 Teaspoon|
|Tender young green beans||8 Ounce|
|Grated parmesan cheese||2 Tablespoon|
Calories 173 Calories from Fat 35
% Daily Value*
Total Fat 4 g6.5%
Saturated Fat 0.88 g4.4%
Trans Fat 0 g
Cholesterol 3.5 mg
Sodium 80.6 mg3.4%
Total Carbohydrates 28 g9.3%
Dietary Fiber 3.5 g14%
Sugars 2 g
Protein 7 g14.1%
Vitamin A 2.1% Vitamin C 0.82%
Calcium 20.3% Iron 4.4%
*Based on a 2000 Calorie diet
Set the sauce aside.
Cook the rotelle in a large pot of boiling water until just tender, about 10 minutes.
Drain and place in a large serving bowl.
Meanwhile, steam the beans until just tender, about 5 minutes.
Add to the rotelle and toss lightly.
Top with the sauce and toss well.
Sprinkle with the Parmesan.