Directions:
- Fennel - Heat the oven to 400. On a small baking sheet, line with either foil or parchment and add the fennel and drizzle with some olive oil, salt and pepper. Roast for 15 minutes until it starts to brown and it begins to soften. Not too soft - you still want it slightly crisp. Remove and keep warm.
- Sauce - Mix the walnuts, parsley, ricotta, garlic, salt and pepper to taste.
- Pasta - Cook according to directions. Drain and set to the side, but keep warm. Reserve a little of the pasta water to thin out the sauce just a bit.
- Combine - In a large bowl, add the ricotta sauce and the fennel to the pasta and mix well. If you would like the sauce a bit thinner, just add a little of the pasta water. Garnish with some fresh parsley, walnuts and even fresh grated parmesan if you want. ENJOY!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.13 Kcal (1135 kJ) | ||
| Calories from fat | 83.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.27g | 14% | |
|---|---|---|---|
| Cholesterol | 11.04mg | 4% | |
| Sodium | 31.49mg | 1% | |
| Potassium | 179.3mg | 4% | |
| Total Carbs | 36.15g | 12% | |
| Sugars | 1.02g | 4% | |
| Dietary Fiber | 6.4g | 26% | |
| Protein | 12.2g | 24% | |
| Vitamin C | 5.2mg | 9% | |
| Iron | 2.4mg | 14% | |
| Calcium | 81mg | 8% | |
| Amount Per 100 g | |||
| Calories | 266.2 Kcal (1115 kJ) | ||
| Calories from fat | 81.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.1g | 14% | |
|---|---|---|---|
| Cholesterol | 10.84mg | 4% | |
| Sodium | 30.91mg | 1% | |
| Potassium | 176.04mg | 4% | |
| Total Carbs | 35.5g | 12% | |
| Sugars | 1g | 4% | |
| Dietary Fiber | 6.29g | 26% | |
| Protein | 11.98g | 24% | |
| Vitamin C | 5.1mg | 9% | |
| Iron | 2.4mg | 14% | |
| Calcium | 79.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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