Fettuccine with Three Cheeses

6 Reviews
100% would make this recipe again

«Pasta ai 3 formaggi», one more Italian classic which pleases the eye with its striking green and white colours, as well as the palate. The green colour of the pasta is obtained by adding spinach in the pasta dough.

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Preparation : 5 min Cooking : 10 min
420 calories/serving

Ingredients

170 g green fettuccine (fresh)
1/3 cup ricotta cheese 65 g
45 g Gorgonzola cheese, or Cambozola
1/4 cup Parmesan cheese, grated 14 g
3 tbsp cream 15% 45 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Cook the fresh pasta in a large pot of boiling salted water, exactly as you would do for dried pasta. The cooking time is written on the package: the pasta is ready when just tender but still firm to the bite (al dente).
  2. Meanwhile, in a large pasta bowl, combine the 3 cheeses: ricotta, gorgonzola, and grated parmesan. Warm them up in a microwave oven then add the cream.
  3. Pour the drained pasta into the bowl, mix well and adjust the seasoning. Serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (270 g)

Amount

% Daily Value

Calories

420

Fat

16 g

24 %

Saturated 9.4 g
+ Trans 0 g

47 %

Cholesterol

100 mg

Sodium

490 mg

20 %

Carbohydrate

49 g

16 %

Fibre

2 g

10 %

Sugars

0 g

Net Carbs

47 g

Protein

21 g

Vitamin A

15 %

Vitamin C

0 %

Calcium

31 %

Iron

16 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3
Meat and Alternatives 1 ½
Fats 3
More info
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Reviews

6 Reviews (4 with rating only) 100% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Cheese | Pasta | Main courses/Entrées | High Iron | Italian

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

I enjoyed the recipe but I found it a little dry. I did change a few things because I didn't have/buy the ingredients which could explain why it was dry. *Used milk instead of cream. *Didn't have fresh so used powdered parmesan cheese. *I don't like Gorgonzola cheese so I substituted it for cream cheese and I added about 60g of marble cheese.

Useful 0
september 10, 2009 | I would make this recipe again

Absolutely delicious, elegant and incredible simple. I'll never have mac and cheese from a box again.

Useful 0

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