Cheese, Basil &Amp; Pine Nut Pasta

1. Pulse the garlic& basil to gether in your blender (or use mortar& pestle or chop very, fine).

2. Add ricotta, yogurt, blue cheese, sherry salt& pepper, blend until very smooth.

3. Stir in the pine nuts.

4. Cook Pasta accordingf to instructions on the packet.

5. Warm the sauce (do not boil).

6. Toss sauce with Pasta& serve.

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Nutrient	Quantity
Total fats	101.9228 g
Protein	23.4168 g
Carbohydrates	40.4218 g
Energy	1164.0034 kCal
Fatty acids, total saturated 18:3 undifferentiated	4.0967 g
Water	352.1397 g
Aspartic acid	1.5929 g
Calcium, Ca	355.1868 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.1023 g
Lutein + zeaxanthin	35.0881 g
Fiber, total dietary	7.4209 g
Fatty acids, total saturated 22:0	0.0172 g
Carotene, beta	50.4231 g
Niacin	1.404 mg
Vitamin A, RAE	166.2031 g
Arginine	1.4325 g
Riboflavin	0.4284 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0284 g
Fatty acids, total saturated 20:1	0.3412 g
Glutamic acid	3.8219 g
Sodium, Na	1815.7627 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7191 g
Total lipid (fat)	101.9228 g
Manganese, Mn	2.3431 mg
Fructose	0.0177 g
Proline	1.4982 g
Fatty acids, total saturated 16:0	12.3647 g
Fatty acids, total saturated 8:0	0.155 g
Sucrose	0.8733 g
Choline, total	59.1439 mg
Sugars, total	25.1872 g
Serine	0.9358 g
Fatty acids, total saturated 10:0	0.3013 g
Fatty acids, total saturated 18:0	4.9255 g
Fatty acids, total saturated 20:4 undifferentiated	0.0122 g
Vitamin B-6	0.1965 mg
Selenium, Se	20.2342 g
Ash	14.0951 g
Vitamin D	16.075 IU
Fatty acids, total saturated 18:1 undifferentiated	24.167 g
Pantothenic acid	0.8544 mg
Phenylalanine	0.833 g
Beta-sitosterol	33.4125 mg
Copper, Cu	0.39 mg
Betaine	3.1638 mg
Thiamin	0.1324 mg
Retinol	162.23 g
Methionine	0.4186 g
Iron, Fe	3.4865 mg
Carbohydrate, by difference	40.4218 g
Phosphorus, P	441.2969 mg
Folate, total	29.7912 g
Tocopherol, gamma	2.8223 mg
Fatty acids, total saturated 4:0	0.7326 g
Alanine	0.7998 g
Cholesterol	101.215 mg
Valine	1.0495 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0894 g
Fatty acids, total saturated 18:2 undifferentiated	38.5316 g
Glycine	0.5527 g
Carotene, alpha	1.225 g
Glucose (dextrose)	0.0177 g
Fatty acids, total saturated 14:0	1.7943 g
Zinc, Zn	3.3979 mg
Isoleucine	0.8806 g
Fatty acids, total saturated 12:0	0.2118 g
Fatty acids, total polyunsaturated	42.8591 g
Tocotrienol, gamma	0.1747 mg
Leucine	1.7833 g
Vitamin A, IU	1631.4155 IU
Folate, DFE	29.7912 g
Tryptophan	0.1861 g
Vitamin C, total ascorbic acid	10.0761 mg
Fatty acids, total saturated 20:0	0.058 g
Fatty acids, total saturated 6:0	0.1251 g
Campesterol	5.0625 mg
Starch	0.362 g
Tyrosine	0.8641 g
Vitamin B-12	0.7524 g
Vitamin K (phylloquinone)	120.3369 g
Fatty acids, total saturated	21.6681 g
Histidine	0.6623 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0132 g
Fatty acids, total monounsaturated	25.5146 g
Threonine	0.7442 g
Folate, food	29.7912 g
Vitamin D (D2 + D3)	0.3705 g
Cryptoxanthin, beta	1.225 g
Vitamin D3 (cholecalciferol)	0.248 g
Vitamin E (alpha-tocopherol)	7.7459 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0037 g
Fatty acids, total trans	1.6415 g
Magnesium, Mg	88.4744 mg
Lysine	1.8122 g
Potassium, K	1199.0235 mg
Cystine	0.1999 g
Fluoride, F	33.075 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Blue cheese	0.5 cup	592.9	5.8432	62.5975
Garlic	2 cloves	8.94	1.9836	0.03
Ricotta cheese	0.5 cup	215.76	3.7696	16.0952
Pasta	9 ounces	176.0503	25.5145	5.8939
plain yogurt	0.5 cup	0	0	0
salt pepper	0	0	0	0
pine nut	3 tablespoons	170.3531	3.3109	17.3062
basil leaf	1 cup	0	0	0
sherry wine	2 teaspoons	0	0	0