Herbed Ricotta Pasta with Corn and Zucchini recipes

Herbed Ricotta Pasta with Corn and Zucchini recipes
9 Ingredients
  • pepper
  • salt
  • 3/4 pound short pasta, such as campanelle
  • 1 3/4 cups corn kernels (from 2 ears)
  • 1 cup ricotta
  • 1/4 cup grated Parmesan, plus more for serving
  • zucchini
  • 1/2 cup fresh basil leaves, torn, plus more for serving
  • 2 tablespoons chopped fresh dill
Nutrition
534
27% daily value
4 servings
                                       
                                            vegetarian
     

Fat

19% 12

Saturated

33% 7

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

27% 82

Carbs (net)

- 78

Fiber

18% 5

Sugars

- 5

Sugars, added

- 0

Protein

46% 23

Cholesterol

12% 36

Sodium

21% 514

Calcium

24% 244

Magnesium

18% 74

Potassium

10% 460

Iron

11% 2

Zinc

23% 2

Phosphorus

53% 370

Vitamin A

12% 110

Vitamin C

2% 2

Thiamin (B1)

12% 0

Riboflavin (B2)

18% 0

Niacin (B3)

18% 3

Vitamin B6

18% 0

Folate equivalent (total)

7% 28

Folate (food)

- 51

Folic acid

- 0

Vitamin B12

12% 0

Vitamin D

50% 8

Vitamin E

2% 0

Vitamin K

12% 15

Sugar alcohols

- 0

Water

- 101
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