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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. In a skillet, melt butter with a splash of olive oil, then add the garlic and cook until it just starts to brown. Add the bread crumbs and continue to cook until the crumbs are lightly browned. Take off the heat and pour the mixture into a bowl. Add the Parmigiano, parsley, and lemon zest, stir to combine, and set aside. | 2. 2. Bring a large pot of water to a boil. When there is a rolling boil, add a lot of salt --taste the water; it should taste salty. Put the pasta in and stir to separate. While the pasta is cooking, heat your milk until it's hot to the touch (I microwaved it for 45 seconds). Put the ricotta and Parmigiano in your serving bowl and add the hot milk, mix it up, and season to taste. When the pasta is al dente, drain and add the hot pasta to the bowl with the ricotta-milk mixture. Toss to combine and top with the bread crumbs. Garnish with a little more grated Parmigiano and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
olive oil	1	dash		-	-	-	-
garlic clove	2		minced	-	-	-	-
breadcrumb	1 1/2	cups		25.2167	0.0	5.61	0.1417
parmigiano	1/4	cup	grated	25.2167	0.0	5.61	0.1417
flat leaf parsley			chopped	25.2167	0.0	5.61	0.1417
lemon zest	1	pinch		25.2167	0.0	5.61	0.1417
linguine	1			25.2167	0.0	5.61	0.1417
milk	1/2	cup		74.42	5.8316	3.843	3.9894
ricotta cheese	2	cups		863.04	15.0784	55.8496	64.3808
parmigiano	1/4	cup	grated	25.2167	0.0	5.61	0.1417
salt pepper				25.2167	0.0	5.61	0.1417

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.