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Tomato Pasta With Ricotta Cream Sauce Recipe
|Tomato pasta||1 Pound|
|Peas||1 Cup (16 tbs)|
|Low fat yogurt||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Part skim ricotta cheese||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1050 Calories from Fat 268
% Daily Value*
Total Fat 30 g46.6%
Saturated Fat 14.5 g72.5%
Trans Fat 0 g
Cholesterol 72.4 mg
Sodium 1235.4 mg51.5%
Total Carbohydrates 133 g44.4%
Dietary Fiber 14.7 g58.6%
Sugars 27.7 g
Protein 61 g122.4%
Vitamin A 35.5% Vitamin C 98.2%
Calcium 92.3% Iron 16.9%
*Based on a 2000 Calorie diet
Meanwhile, steam the peas until crisp-tender, about 10 minutes.
Place the yogurt and ricotta in a blender and process on medium speed until smooth.
Drain the pasta and toss with the peas in a large bowl.
Place on a heated serving platter or individual plates and spoon on the ricotta sauce.
Sprinkle with Parmesan.