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Recipe by
Tagliatelle with Ricotta is a simple and tasty first course from Italian tradition. The egg tagliatelle are dressed with a creamy ricotta sauce enriched with pan-fried zucchinis. A quick preparation with a delicate flavor
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Wash the zucchinis, then lightly scrape them, trim the ends, dry them, and cut them into rounds
Step 2 of 4: Fry them in a pan with 1 glass of oil, drain them with a slotted spatula as soon as they are lightly golden, and set aside
Step 3 of 4: In a bowl, work the ricotta with 3 tablespoons of oil and a pinch of salt until creamy
Step 4 of 4: Cook the tagliatelle, drain them, and turn them into the bowl over the ricotta; add the zucchinis, season with a handful of pepper, and mix very gently
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In summary: Not suitable for vegans · Contains lactose · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving260 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,682 kJ402 kcal | 646 kJ154 kcal |
| Fat | 13.87 g | 5.33 g |
| of which saturated fatty acids | 7.03 g | 2.7 g |
| Carbohydrates | 49.97 g | 19.2 g |
| of which sugars | 8.87 g | 3.41 g |
| Fibre | 5.44 g | 2.09 g |
| Protein | 17.8 g | 6.84 g |
| Salt | 0.65 g | 0.25 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
