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«Pasta ai 3 formaggi», one more Italian classic which pleases the eye with its striking green and white colours, as well as the palate. The green colour of the pasta is obtained by adding spinach in the pasta dough.
170 g | green fettuccine (fresh) | ||
1/3 cup | ricotta cheese | 65 g | |
45 g | Gorgonzola cheese, or Cambozola | ||
1/4 cup | Parmesan cheese, grated | 14 g | |
3 tbsp | cream 15% | 45 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
per 1 serving (270 g)
Amount % Daily Value |
Calories 420 |
Fat 16 g 24 % |
Saturated
9.4 g
47 % |
Cholesterol 100 mg |
Sodium 490 mg 20 % |
Carbohydrate 49 g 16 % |
Fibre 2 g 10 % |
Sugars 0 g |
Net Carbs 47 g |
Protein 21 g |
Vitamin A 15 % |
Vitamin C 0 % |
Calcium 31 % |
Iron 16 % |
Food Group | Exchanges |
---|---|
Starches | 3 |
Meat and Alternatives | 1 ½ |
Fats | 3 |
I enjoyed the recipe but I found it a little dry. I did change a few things because I didn't have/buy the ingredients which could explain why it was dry. *Used milk instead of cream. *Didn't have fresh so used powdered parmesan cheese. *I don't like Gorgonzola cheese so I substituted it for cream cheese and I added about 60g of marble cheese.
Absolutely delicious, elegant and incredible simple. I'll never have mac and cheese from a box again.