Cucumber Pasta
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2cups fresh ricotta cheese
- 1clove garlic, peeled and minced
- 3large cucumbers, peeled, seeded and cut into 2-inch-long juliennes
- ⅓pound smoked salmon, chopped
- ¼cup chopped fresh parsley
- 1tablespoon capers
- 1pound fusilli pasta
- 1tablespoon salt for the pasta, plus more to taste
- Freshly ground black pepper to taste
- ¼cup fresh mint leaves, sliced into chiffonad
Nutritional analysis per serving (4 servings)
694 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 104 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 33 grams protein; 1197 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place the ricotta cheese in a serving bowl and beat with a fork until smooth. Stir in the garlic, cucumbers, salmon, parsley and capers.
- Step 2
Cook the pasta in a large pot of well-salted boiling water until al dente. Drain. Add the pasta to the sauce mixture and toss. Season with salt and pepper, top with the mint and serve immediately.
Private Notes