Ricotta and saffron pasta
Easy, 25 minutes
Level: Easy
Preparation time: 10 minutes
Cooking time: 15 minutes
Yields: 4 people
Country: Italy
Recipe submitted by Lara Caldiroli on behalf of Società Italiana di Nefrologia
www.sinitaly.org
This recipe was revised for quality content and nutrition facts by Alice Sabatino and Thais Maximo under the coordination of Carla Avesani.
The image is indicative; actual ingredients may vary.
Preparation
- Put ricotta and milk in a non-stick pan and melt at low heat trying not to dry the sauce too much or boil it.
- Melt the saffron apart by using three tablespoons of salted water and add it to the ricotta sauce stirring it with a spoon.
To cook the pasta:
- Boil 2 litres of tap water in a metal pot and when the water is boiling add salt.
- Then when the water starts boiling again add pasta and let it cook for the minutes indicated on the package.
- Drain pasta in a colander and put it in a non-stick pan on the fire where you can mix it with ricotta sauce and add a pinch of black pepper.
PS: We recommend the consumption of this dish with vegetables as a side dish.
Ingredients
- 320 g pasta (or 320g low-protein pasta)
- 250 g ricotta cheese
- Black pepper
- 1 saffron sachet (about 0,125g)
- 50ml milk
- salt to taste
| NUTRITIONAL FACTS | Per serving with Flavis flour | Per servings with regular flour |
|---|---|---|
| Energy (Kcal) | 383 | 384 |
| Carbohydrate (g) | 72 | 69 |
| Lipids (g) | 8 | 8 |
| Protein (g) | 6 | 14 |
| Phosphate (mg) | 184 | 292 |
| Potassium (mg) | 109 | 221 |
| Sodium (mg)* *Added salt not included in the nutritional facts because amounts may vary. | 79 | 59 |
