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    You are in: Home / Recipes / Pacific Northwest Prawn, Ricotta and Spinach Pasta Recipe
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    Pacific Northwest Prawn, Ricotta and Spinach Pasta

    Average Rating:

    2 Total Reviews

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    • on June 27, 2008

      Beautiful! I was lucky that it was summer and I had fresh basil and tomatoes in the garden. Delicious! This showcased the freshness and flavor really well. LOVED it! Didn't really care for the texture of the ricotta when added. Goat cheese would be great here or any other soft textured cheese. The parm was a nice touch and gave enough cheesiness imho that you could do away with the ricotta if you want. I will next time. This was fantastic and came together fast. 3 cups of penne sounded like a lot. 1 cup = 4 cups cooked, so that would be 12 cups of pasta after cooking! I used 12 oz of whole wheat penne which was a perfect amount. Good amount of sauce to pasta. We also wanted a little more zip to the dish so we added some crushed red pepper flakes when it was plated. Thanks so much for a terrific meal that can be informal al fresco or candlelight romantic without a lot of hassle or effort. *Made for ZWT*

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    • on May 07, 2008

      Mmmmmmmmm!!!! This is tasty and very easy to toss together. The only change I made was to substitute feta cheese for the ricotta. I could not find firm ricotta anywhere. DH says he wants the leftovers to take for his lunch tomorrow!!!! The only reason there are any leftovers is because it's only the 3 of us. :) I can tell we will be making this one again and again. Thanks for posting!!!!

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    Nutritional Facts for Pacific Northwest Prawn, Ricotta and Spinach Pasta

    Serving Size: 1 (317 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 575.1
    Calories from Fat 181
    Total Fat 20.2 g
    Saturated Fat 6.2 g
    Cholesterol 161.3 mg
    Sodium 517.7 mg
    Total Carbohydrate 68.6 g
    Dietary Fiber 9.9 g
    Sugars 1.8 g
    Protein 31.3 g


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