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Ricotta and saffron pasta (also with low-protein pasta)

Easy, 20 minutes

Ricotta and saffron pasta (also with low-protein pasta)

Level: Easy

Preparation time: 10 minutes

Cooking time: 10 minutes

Yields: 4 people

Country: Italy

Author

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.

Preparation

  1. 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.
  2. Melt the saffron apart by using three tablespoons of water and add it to the ricotta sauce stirring it with a spoon.
  3. Add salt according to the recommendations received from nephrologist or dietitian.

To cook the pasta:

  1. Boil 2 litres of tap water in a metal pot. If you need to control sodium intake, do not add salt to the boiling water.
  2. Add pasta and let it cook for the minutes indicated on the package.
  3. 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
Energy (Kcal)
Energy low-protein pasta (Kcal)
384
383
1536
1533
Carbohydrate (g)
Carbohydrate low-protein pasta (g)
69
72
276
286
Lipids (g)
Lipids low-protein pasta (g)
8
8
30
33
Protein (g)
Protein low-protein pasta (g)
14
6
58
25
Phosphate (mg)
Phosphate low-protein pasta (mg)
292
184
1167
735
Potassium (mg)
Potassium low-protein pasta
221
109
885
436
Sodium (mg)*
Sodium low-protein pasta (mg)
* it does not include the sodium from the added salt as it may vary
59
79
236
315

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