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Ingredients
2 cups fresh ricotta cheese
1 clove garlic, peeled and minced
3 large cucumbers, peeled, seeded and cut into 2-inch-long juliennes
⅓ pound smoked salmon, chopped
¼ cup chopped fresh parsley
1 tablespoon capers
1 pound fusilli pasta
1 tablespoon salt for the pasta, plus more to taste
Freshly ground black pepper to taste
¼ cup fresh mint leaves, sliced into chiffonad
Nutritional analysis per serving (4 servings)
104 grams carbs; 69 milligrams cholesterol; 694 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 16 grams fat; 6 grams fiber; 1197 milligrams sodium; 33 grams protein; 7 grams sugar
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.
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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