Directions:
- Cook pasta according to package directions; drain and keep warm.
- Sauté pecans and garlic in oil in a large skillet 1 to 2 minutes or until pecans are lightly browned; stir in ground red pepper. Reserve 1/3 cup pecan mixture.
- Process remaining pecan mixture, ricotta cheese, and next 3 ingredients in a blender or food processor until well blended. Toss with pasta and 3/4 cup Parmesan cheese. Sprinkle with reserved pecan mixture, remaining Parmesan cheese, and parsley. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 867.66 Kcal (3633 kJ) | ||
| Calories from fat | 730.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 81.14g | 125% | |
|---|---|---|---|
| Cholesterol | 27.9mg | 9% | |
| Sodium | 1004.43mg | 42% | |
| Potassium | 557.83mg | 12% | |
| Total Carbs | 23.83g | 8% | |
| Sugars | 7.11g | 28% | |
| Dietary Fiber | 8.76g | 35% | |
| Protein | 22.35g | 45% | |
| Vitamin C | 7.8mg | 13% | |
| Iron | 3.4mg | 19% | |
| Calcium | 448.6mg | 45% | |
| Amount Per 100 g | |||
| Calories | 419.44 Kcal (1756 kJ) | ||
| Calories from fat | 353.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.22g | 125% | |
|---|---|---|---|
| Cholesterol | 13.49mg | 9% | |
| Sodium | 485.55mg | 42% | |
| Potassium | 269.66mg | 12% | |
| Total Carbs | 11.52g | 8% | |
| Sugars | 3.44g | 28% | |
| Dietary Fiber | 4.24g | 35% | |
| Protein | 10.81g | 45% | |
| Vitamin C | 3.8mg | 13% | |
| Iron | 1.7mg | 19% | |
| Calcium | 216.8mg | 45% | |
* 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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