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Fresh Summer Pasta with Plugra Ricotta Sauce Recipe

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Fresh Summer Pasta with Plugra Ricotta Sauce
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Ingredients

  • 28 ounces fresh OR 19 ounces dried tagliatelle or fettucine
  • 1/4 cup extra virgin olive oil, divided
  • 1 shallot, sliced
  • 3 cloves garlic, fresh, sliced
  • 2 green onions, sliced diagonally
  • 1/4 cup white wine
  • 2 oz. Plugrá European-Style Butter, unsalted, ½-inch sliced
  • 8 spears asparagus, 2-inch slice, blanched in salted water
  • 8 oz. ricotta cheese, divided into large chunks
  • 1/4 bunch Italian parsley, fresh, rough chopped
  • 12 fresh basil leaves, rough chopped
  • lemon juice, salt, freshly ground pepper, Parmigiana Reggiano as needed

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 495g
Calories 927  
Calories from Fat 692 75%
Total Fat 77.88g 97%
Saturated Fat 22.49g 90%
Trans Fat 0.0g  
Cholesterol 93mg 31%
Sodium 248mg 10%
Potassium 639mg 18%
Total Carbs 22.39g 6%
Dietary Fiber 2.6g 9%
Sugars 4.29g 3%
Protein 28.54g 46%
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