Whole Wheat Penne With Pesto And Ricotta Recipe

Recipe By Slurrp

This whole wheat penne with pesto and ricotta is a delicious and healthy pasta dish. The whole wheat penne adds a nutty flavor and a chewy texture, while the pesto brings a burst of freshness and the ricotta adds a creamy richness. It's a simple and quick recipe that is perfect for a weeknight dinner or a weekend lunch. Serve it with a side salad or some crusty bread for a complete meal.

5
28 Rating -
Rate
Vegdiet
10minstotal
10minsPrep
10m.total
10m.Prep
Whole Wheat Penne With Pesto And Ricotta
plan
Bookmark

ingredients serve

Ingredients for Whole Wheat Penne With Pesto And Ricotta Recipe

  • 2 ounce Whole Wheat Penne
  • 1/2 cup Fresh Basil Leaves
  • 1/2 cloves Cloves Garlic
  • 0.06 cup Pine Nuts
  • 0.06 cup Grated Parmesan Cheese
  • 0.06 cup Olive Oil
  • As required Salt And Pepper To Taste
  • 0.13 cup Ricotta Cheese

Directions: Whole Wheat Penne With Pesto And Ricotta Recipe

Cooking Directions

  • STEP 1.Cook the whole wheat penne according to package instructions until al dente.
  • STEP 2.While the pasta is cooking, prepare the pesto by blending together fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil in a food processor.
  • STEP 3.Once the pasta is cooked, drain it and return it to the pot. Add the pesto and stir until the pasta is evenly coated.
  • STEP 4.Serve the whole wheat penne with a dollop of ricotta cheese on top and garnish with some extra basil leaves.
  • STEP 5.Enjoy this delicious and nutritious pasta dish!

Cooking Tips

  • To make the pesto extra creamy, you can add a spoonful of ricotta cheese to the blender.
  • If you prefer a thinner consistency, you can add a little bit of pasta cooking water to the pesto.
  • Feel free to customize the pesto by adding other herbs like parsley or cilantro, or by using different nuts like walnuts or almonds.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, simply microwave the pasta until warmed through, or heat it in a pan with a splash of olive oil.
  • Serve the leftovers as a cold pasta salad by adding some cherry tomatoes, cucumber, and olives.
Nutrition
value
867
calories per serving
40 g Fat28 g Protein98 g Carbs5 g FiberOther

Current Totals

  • Fat
    40g
  • Protein
    28g
  • Carbs
    98g
  • Fiber
    5g

MacroNutrients

  • Carbs
    98g
  • Protein
    28g
  • Fiber
    5g

Fats

  • Fat
    40g

Vitamins & Minerals

  • Calcium
    470mg
  • Iron
    7mg
  • Vitamin A
    1341mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    182mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    31mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    126mg
  • Manganese
    2mg
  • Phosphorus
    439mg
  • Selenium
    19mcg
  • Zinc
    4mg
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
show more
Recipe By Slurrp