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    You are in: Home / Recipes / Lemon, Salmon and Ricotta Pasta Recipe
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    Lemon, Salmon and Ricotta Pasta

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on November 20, 2010

      Clumps together too much for me.

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    • on April 16, 2009

      This was really tasty, but we thought it was kind of dry. Next time I would save some of the pasta water and add it to make a creamier sauce. This was also good as a cold dish the next day.

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    • on January 22, 2009

      Lovely! This was a really tasty combination. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 30, 2006

      This is very quick & easy to make, and elegant enough to serve guests. The only changes I made were to use spaghetti rigati in place of the angel hair and I added a drizzle of evoo and some extra parmesan to the finished dish, neither of which was really necessary. I used a good ricotta and added salt & plenty of freshly ground black pepper. Delicious!

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    • on December 07, 2005

      Yummy AND fast and easy to make - highly recommended! I did a half recipe and the only change I made was to use dill instead of parsley. Oh, and I added the fresh herbs on top rather than mixing them in so that when I reheated the leftovers the herbs wouldn't be wilted. Thanks for posting this, I'll be making it frequently!

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    Nutritional Facts for Lemon, Salmon and Ricotta Pasta

    Serving Size: 1 (183 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 411.9
     
    Calories from Fat 104
    25%
    Total Fat 11.5 g
    17%
    Saturated Fat 5.0 g
    25%
    Cholesterol 32.0 mg
    10%
    Sodium 426.5 mg
    17%
    Total Carbohydrate 53.8 g
    17%
    Dietary Fiber 3.2 g
    13%
    Sugars 1.8 g
    7%
    Protein 22.4 g
    44%

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