Directions:
- Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions.
- Adding snap peas 3 minutes before the end and frozen peas and asparagus in the last minute of cooking.
- Reserve 1/2 – 1 cup pasta water; drain pasta and vegetables, and return them to the pot.
- Toss pasta and vegetables with butter, tarragon, and ricotta, adding enough reserved pasta water to create a thin sauce that coats pasta. Season with salt & pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 344.26 Kcal (1441 kJ) | ||
| Calories from fat | 157.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.5g | 27% | |
|---|---|---|---|
| Cholesterol | 82.33mg | 27% | |
| Sodium | 97.98mg | 4% | |
| Potassium | 290.58mg | 6% | |
| Total Carbs | 32.13g | 11% | |
| Sugars | 4.11g | 16% | |
| Dietary Fiber | 3.29g | 13% | |
| Protein | 14.49g | 29% | |
| Vitamin C | 29.8mg | 50% | |
| Vitamin A | 1mg | 32% | |
| Iron | 81.4mg | 452% | |
| Calcium | 170mg | 17% | |
| Amount Per 100 g | |||
| Calories | 111 Kcal (465 kJ) | ||
| Calories from fat | 50.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.64g | 27% | |
|---|---|---|---|
| Cholesterol | 26.55mg | 27% | |
| Sodium | 31.59mg | 4% | |
| Potassium | 93.7mg | 6% | |
| Total Carbs | 10.36g | 11% | |
| Sugars | 1.33g | 16% | |
| Dietary Fiber | 1.06g | 13% | |
| Protein | 4.67g | 29% | |
| Vitamin C | 9.6mg | 50% | |
| Vitamin A | 0.3mg | 32% | |
| Iron | 26.3mg | 452% | |
| Calcium | 54.8mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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