Handcut Pasta with Ricotta and Peas Recipe

Name: Handcut Pasta with Ricotta and Peas Recipe
Yield: 2 servings
Ingredients: Cherry Tomato; Olive Oil; Kosher Salt; Freshly Ground Black Pepper; Fresh Lasagna Sheets; Frozen Peas; Ricotta Cheese; Fresh Basil; Grated Parmesan Cheese; Grated Pecorino Cheese

Serious Eats

Serves: 2 Save

Ingredients (8)

8 cherry tomatoes
3 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
10 1/2 ounces fresh store-bought lasagna sheets
1/2 cup frozen peas
3/4 cup ricotta cheese (see note)
1/4 cup loosely packed basil leaves
Parmesan or Pecorino for grating

Directions

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Dietary Information

Dietary info does not include:

Fresh Lasagna Sheets

Nutrition Facts

1 Serving

Nutrition does not include:

Fresh Lasagna Sheets

Macronutrients

Protein

10%

30%

Carbs

16%

40%

Fats

74%

30%

Positive Nutrients

Protein

9.6g

19.1% DV

Dietary Fiber

2.7g

9.5% DV

Polyunsaturated Fat

2.7g

12.2% DV

Monounsaturated Fat

17.3g

39.3% DV

Vitamin D

9.3mcg

46.5% DV

Iron

1.1mg

6.4% DV

Vitamin B12

0.8mcg

32.9% DV

Calcium

216.8mg

16.7% DV

Vitamin B6

0.2mg

10.6% DV

Magnesium

38.7mg

9.2% DV

Vitamin C

15.9mg

17.7% DV

Folate/Folic Acid

0mcg

0% DV

Vitamin A

1,834.2mcg

203.8% DV

Thiamin B1

0.1mg

10.5% DV

Riboflavin

0.3mg

25.2% DV

Negative Nutrients

Trans Fat

0.3g

Exceeds DV

Sugars

3.7g

7.5% DV

Saturated Fat

8.8g

44.1% DV

Sodium

917.8mg

39.9% DV

Carbohydrates

14.8g

5.4% DV

Total Fat

30g

38.5% DV

Cholesterol

45.6mg

15.2% DV

Handcut Pasta with Ricotta and Peas Recipe

Ingredients (8)

Directions

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