Pasta with Ricotta and Turmeric Recipe

Recipesfull introduces to you: Italian Recipes. (Pasta with Ricotta and Turmeric Recipe). A quick and filling meal for two is just minutes away. While fusilloni pasta cooks, whip up a sauce made with creamy fresh ricotta, ground turmeric, and add a touch of pepper.

Brief

Prep 10 mins

Cook: 10 mins

Total: 20 mins

Servings: 2

Yield: 2 servings

Pasta with Ricotta and Turmeric Recipe

Ingredients

6 ounces fusilloni pasta

1 cup ricotta cheese

drained

¼ cup finely grated Grana Padano cheese

1 teaspoon ground turmeric

½ teaspoon ground black pepper

1 pinch salt to taste

Mediterranean Black Olive Bread

World Cuisine

Directions

Step 1

Bring a large pot of lightly salted water to a boil. Cook fusilloni in the boiling water stirring occasionally until tender yet firm to the bite about 10 minutes.

Step 2

Whisk ricotta grated Grana padano turmeric and black pepper together in a bowl. Stir in enough pasta water to give the sauce a creamy consistency.

Step 3

Drain the pasta reserving a bit more pasta water. Fold the pasta into the sauce adding a bit of pasta water if necessary. Season with salt.

Nutritional Information

Pasta with Ricotta and Turmeric Recipe

Servings Per Recipe:2

Calories: 488.1

% Daily Value *

Protein: 26.5g 53%

Carbohydrates: 68.1g 22%

Dietary Fiber: 3.2g 13%

Sugars: 3.2g

Fat: 12.6g 19%

Saturated Fat: 7g 35%

Cholesterol: 40.9mg 14%

Vitamin A Iu: 484IU 10%

Niacin Equivalents: 7.3mg 56%

Vitamin B6: 0.1mg 9%

Vitamin C: 0.4mg 1%

Folate: 182mcg 46%

Calcium: 409.9mg 41%

Iron: 3.5mg 20%

Magnesium: 59.7mg 21%

Potassium: 334.1mg 9%

Sodium: 283mg 11%

Calories From Fat: 113.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.