Paccheri and Cheese with Peas and Mint recipes

Paccheri and Cheese with Peas and Mint recipes
15 Ingredients
  • 1/4 cup (1/2 stick) unsalted butter plus more for pan
  • 1/3 cup plus 1 1/2 cups grated Parmesan, divided (about 3 1/2 ounces total)
  • 1/4 cup all-purpose flour
  • 4 cups whole milk
  • 1 cup shredded Fontina cheese
  • 1 large egg
  • ground black pepper
  • kosher salt
  • 1 pound paccheri rigati or rigatoni
  • 1 cup shelled fresh or frozen peas
  • 2 cups coarsely chopped arugula
  • 1 cup plus 2 tablespoons coarsely chopped flat-leaf parsley
  • 1/2 cup plus 2 tablespoons coarsely chopped fresh mint
  • 1 cup ricotta (about 9 ounces)
  • 1/2 teaspoon finely grated lemon zest
Nutrition
675
34% daily value
7 servings
                                       
                                            vegetarian
     

Fat

47% 30

Saturated

90% 18

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

22% 66

Carbs (net)

- 61

Fiber

17% 4

Sugars

- 11

Sugars, added

- 0

Protein

69% 35

Cholesterol

38% 115

Sodium

28% 667

Calcium

74% 736

Magnesium

21% 89

Potassium

12% 576

Iron

20% 4

Zinc

34% 4

Phosphorus

87% 608

Vitamin A

40% 360

Vitamin C

20% 18

Thiamin (B1)

21% 0

Riboflavin (B2)

45% 1

Niacin (B3)

14% 2

Vitamin B6

20% 0

Folate equivalent (total)

20% 82

Folate (food)

- 70

Folic acid

- 7

Vitamin B12

60% 1

Vitamin D

631% 95

Vitamin E

5% 1

Vitamin K

145% 174

Sugar alcohols

- 0

Water

- 214
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