Lemony Green Pasta With Peas & Ricotta Recipe
Recipe By Cookie and Kate
This lemony green pasta recipe tastes as bright as it looks Its easy to make with kale, pasta, and peasthey all cook in the same pot. Serve this pasta immediately for the best color and texture; leftovers are best consumed within a day or two. Recipe yields 4 servings.
4.2
20 Rating -
Rate
Vegdiet
30minstotal
15minsPrep
15minsCook
30m.total
15m.Prep
15m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Lemony Green Pasta With Peas & Ricotta Recipe
- As required Fine sea salt
- 1/4 bunch Large kale*, preferably tuscan/lacinato but any variety works
- 0.06 cup Extra virgin olive oil
- 1/2 Large cloves garlic, smashed and peeled
- 1/4 Zest and juice from medium lemon, preferably organic
- 0.06 teaspoon Red pepper flakes, reduce or omit if sensitive to spice
- As required Freshly ground black pepper
- 0.13 pound Rigatoni or pappardelle or pasta of choice
- 1/2 cup Fresh or frozen peas
- 0.19 cup Coarsely Grated Parmesan Cheese
Nutrition
value
value
464
calories per serving
19 g Fat27 g Protein69 g Carbs9 g FiberOther
Current Totals
- Fat19g
- Protein27g
- Carbs69g
- Fiber9g
MacroNutrients
- Carbs69g
- Protein27g
- Fiber9g
Fats
- Fat19g
Vitamins & Minerals
- Calcium364mg
- Iron4mg
- Vitamin A417mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B9139mcg
- Vitamin B12< 1mcg
- Vitamin C111mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium107mg
- Manganese1mg
- Phosphorus406mg
- Selenium13mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Cookie and Kate