Pasta With Sugar Snap Peas, Asparagus, Ricotta and Brown Butter
45 mins (prep 10, cooking 35)
16 ingredients
4 servings
The browned butter is the secret to this dish. The recipe was published in the Toronto Star and credited to the San Francisco Chronicle.

Categories:  <-60-mins , side-dish , pasta,-rice-and-grains , seasonal , taste~mood , equipment , pasta , one-dish-meal , spring , time-to-make , main-dish , asparagus , vegetarian , vegetable , savory , stove-top ,
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Serving Size (47.74 g)
Servings 4
Amount per Serving
Calories 170.95 Calories from Fat 157.23
% Daily Value *
Total Fat 17.47g 107.53%
Saturated Fat 9.21g 184.13%
Trans Fat 0.48g %
Cholesterol 38.67mg 51.56%
Sodium 118.23mg 19.7%
Total Carbohydrate 1.46g 1.95%
Dietary Fiber 0.25 g 4.02%
Sugars 0.08 g %
Protein 2.77g 22.19%
Vitamin A 604.63IU% Vitamin C 0.49mg%
Calcium 71.29mg% Iron 0.56mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9โ€ขCarbohydrate 4โ€ขProtein 4
*Nutrition information was calculated excluding the following ingredients:
snap peas, coarse salt, fresh ground pepper, thinly sliced, minced lemon zest, fresh, coarsely chopped hazelnuts, toasted