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Fettuccine with Three Cheeses

5 Reviews
100% would make this recipe again

«Pasta ai 3 formaggi», one more Italian classic which pleases the eye with its striking green and white colours, as well as the palate. The green colour of the pasta is obtained by adding spinach in the pasta dough.

Preparation : 5 min Cooking : 10 min
420 calories/serving
  • Very easy
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly
  • Bone-healthy

Ingredients

170 g green fettuccine (fresh)
1/3 cup ricotta cheese 65 g
45 g Gorgonzola cheese
1/4 cup Parmesan cheese, grated 14 g
3 tbsp cream 15% 45 mL
salt [optional]
ground pepper to taste [optional]

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Cook the fresh pasta in a large pot of boiling salted water, exactly as you would do for dried pasta. The cooking time is written on the package: the pasta is ready when just tender but still firm to the bite (al dente).
  2. Meanwhile, in a large pasta bowl, combine the 3 cheeses: ricotta, gorgonzola, and grated parmesan. Warm them up in a microwave oven then add the cream.
  3. Pour the drained pasta into the bowl, mix well and adjust the seasoning. Serve in the warmed dishes.

Nutrition Facts Table

per 1 Serving (270g)

Amount

% Daily Value

Calories

420

Fat

16 g

24 %

Saturated 9.4 g
+ Trans 0 g

47 %

Cholesterol

100 mg

Sodium

490 mg

20 %

Carbohydrate

49 g

16 %

Fibre

2 g

10 %

Sugars

0 g

Protein

21 g

Vitamin A

15 %

Vitamin C

0 %

Calcium

31 %

Iron

16 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 0 serving
Grain Products : 2 ¼ servings
Milk and Alternatives : 1 servings
Meat and Alternatives : 0 serving

Claims

This recipe is :
Source of  :
Copper, Fibre, Pantothenic Acid, Potassium, Vitamin A, Vitamin B6, Vitamin E
Good source of  :
Iron, Magnesium, Selenium
Excellent source of  :
Calcium, Folacin, Manganese, Niacin, Phosphorus, Vitamin B1, Vitamin B12, Vitamin B2, Zinc
Free  :
Sugar
Diet-related health claims  :
Bone-healthy

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3
Meat and Alternatives 1 ½
Fats 3

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Members' Reviews

5 Reviews (3 with rating only ) 100% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
xBluerose88x
may 30, 2014 | I would make this recipe again

I enjoyed the recipe but I found it a little dry. I did change a few things because I didn't have/buy the ingredients which could explain why it was dry. *Used milk instead of cream. *Didn't have fresh so used powdered parmesan cheese. *I don't like Gorgonzola cheese so I substituted it for cream cheese and I added about 60g of marble cheese.

Useful 0
featherduvet
september 10, 2009 | I would make this recipe again

Absolutely delicious, elegant and incredible simple. I'll never have mac and cheese from a box again.

Useful 0

This recipe is in the following categories

Pasta | Cheese | Main courses/Entrées | Bone-healthy | High Iron | Vegetarian | High Calcium | Kosher | Halal | Italian

Top Reviews

View All Reviews
xBluerose88x
may 30, 2014 | I would make this recipe again

I enjoyed the recipe but I found it a little dry. I did change a few things because I didn't have/buy the ingredients which could explain why it was dry. *Used milk instead of cream. *Didn't have fresh so used powdered parmesan cheese. *I don't like Gorgonzola cheese so I substituted it for cream cheese and I added about 60g of marble cheese.

Useful 0
featherduvet
september 10, 2009 | I would make this recipe again

Absolutely delicious, elegant and incredible simple. I'll never have mac and cheese from a box again.

Useful 0