Nutrition balance score
Great
Glycemic Index
56
Moderate
Glycemic Load
32
High
Nutrition per serving
Calories380.3 kcal (19%)
Total Fat7.5 g (11%)
Carbs57.4 g (22%)
Sugars2.9 g (3%)
Protein18.5 g (37%)
Sodium265.1 mg (13%)
Fiber4.8 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Kick the pasta and a pan of boiling salted water according to the package instructions.
Step 2
Meanwhile, peel the garlic. Tear the stems out of the cavolo and discard, adding the leaves and the garlic to the pasta pan for 5 minutes.
Step 3
For 1 and 1/2 tbsp of extra virgin olive oil into a blender, then finally great in the parmesan. He's strong to carefully transfer the cavalolo leaves and garlic straight into the blender and blitz for a few minutes until super smooth. Taste and season to perfection with salt and black pepper.
Step 4
During the pasta, reserving a cup full of cooking water. Return the pasta to the pan and toss with the vibrant green sauce, loosening with a splash of reserve cooking oil, if needed, then divide between your plates. Dot over the ricotta drizzle with a tiny bit of extra virgin olive oil, and Tuck right in.
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