Directions:
- Bring 4 quarts water to a boil in a large pot for cooking the pasta.
- Place the ricotta, Parmigiano-Reggiano, butter, mint, 1/2 teaspoon salt and pepper to taste in a bowl large enough to hold the penne when cooked.
- Stir to combine.
- When the water comes to a boil, add salt to taste and the penne.
- When the penne is nearly finished cooking, remove 1/4 cup hot water from the pot and stir it into the bowl with the cheese mixture; adjust seasonings.
- Continue cooking the penne until al dente; drain.
- Toss penne with the cheese sauce and mix well.
- Divide the pasta among individual bowls and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 257.21 Kcal (1077 kJ) | ||
| Calories from fat | 149.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.58g | 26% | |
|---|---|---|---|
| Cholesterol | 39.38mg | 13% | |
| Sodium | 46.18mg | 2% | |
| Potassium | 92.32mg | 2% | |
| Total Carbs | 13.46g | 4% | |
| Sugars | 2.27g | 9% | |
| Dietary Fiber | 5.28g | 21% | |
| Protein | 9.98g | 20% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 44.4mg | 247% | |
| Calcium | 120.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 136.24 Kcal (570 kJ) | ||
| Calories from fat | 79.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.78g | 26% | |
|---|---|---|---|
| Cholesterol | 20.86mg | 13% | |
| Sodium | 24.46mg | 2% | |
| Potassium | 48.9mg | 2% | |
| Total Carbs | 7.13g | 4% | |
| Sugars | 1.2g | 9% | |
| Dietary Fiber | 2.79g | 21% | |
| Protein | 5.28g | 20% | |
| Vitamin C | 1.2mg | 4% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 23.5mg | 247% | |
| Calcium | 64mg | 12% | |
* 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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