Spinach-Ricotta Pesto Pasta with Crisp Prosciutto and Asparagus

Spinach-Ricotta Pesto Pasta with Crisp Prosciutto and Asparagus
12 Ingredients
  • 1 pound orecchiette or penne pasta
  • 1 tablespoon olive oil
  • 3 ounces prosciutto, cut into 2-inch strips
  • 12 ounces asparagus, trimmed and sliced thinly on bias (about 2 cups)
  • 3/4 cup Spinach-Ricotta Dip, recipe follows
  • 1 tablespoon olive oil
  • 2 tablespoons pine nuts
  • 1/2 medium yellow onion, finely chopped
  • 3 medium garlic cloves, thinly sliced
  • 1 (10-ounce) package frozen spinach, thawed
  • 1/2 cup fresh ricotta
  • 1/2 teaspoon kosher salt
Chronic Conditions
Neutral/Ok
Neutral/Ok
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Nutrition
428
21% daily value
6 servings
                                       
                                            low-​sugar
     

Fat

18% 12

Saturated

16% 3

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 2

Carbs

21% 62

Carbs (net)

- 58

Fiber

19% 5

Sugars

- 4

Sugars, added

- 0

Protein

38% 19

Cholesterol

7% 20

Sodium

21% 512

Calcium

12% 123

Magnesium

23% 98

Potassium

14% 653

Iron

20% 4

Zinc

22% 2

Phosphorus

41% 288

Vitamin A

29% 263

Vitamin C

19% 17

Thiamin (B1)

22% 0

Riboflavin (B2)

22% 0

Niacin (B3)

17% 3

Vitamin B6

26% 0

Folate equivalent (total)

34% 134

Folate (food)

- 134

Folic acid

- 0

Vitamin B12

8% 0

Vitamin D

49% 7

Vitamin E

17% 3

Vitamin K

209% 251

Sugar alcohols

- 0

Water

- 124
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