Linguine Al Caruso

1. In each of 4 bowls,combine 2 tablespoons of ricotta, butter and Parmesan, 1 tablespoons chives, salt and pepper, to taste.

2. Boil, in salted water, linguine to al dente with oil.

3. Drain; divide among the bowls.

4. Toss and sprinkle with Parmesan cheese.

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Nutrient	Quantity
Total fats	76.1673 g
Protein	33.4817 g
Carbohydrates	20.3143 g
Energy	885.9363 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6191 g
Water	121.1401 g
Aspartic acid	1.2944 g
Calcium, Ca	613.5247 mg
Lutein + zeaxanthin	38.76 g
Fiber, total dietary	0.3 g
Carotene, beta	419.3893 g
Niacin	0.4583 mg
Vitamin A, RAE	454.218 g
Arginine	0.8238 g
Riboflavin	0.3098 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1193 g
Fatty acids, total saturated 20:1	0.0683 g
Glutamic acid	3.1816 g
Sodium, Na	578.3186 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3958 g
Total lipid (fat)	76.1673 g
Manganese, Mn	0.0537 mg
Proline	1.3788 g
Fatty acids, total saturated 16:0	15.9961 g
Fatty acids, total saturated 8:0	1.5182 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.8202 g
Choline, total	44.8656 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.1011 g
Fatty acids, total polyunsaturated 18:1 t	1.1292 g
Sugars, total	1.1795 g
Serine	0.7482 g
Fatty acids, total saturated 10:0	2.2984 g
Fatty acids, total saturated 18:0	6.3848 g
Fatty acids, total saturated 20:4 undifferentiated	0.0074 g
Vitamin B-6	0.128 mg
Selenium, Se	38.1667 g
Ash	4.1489 g
Vitamin D	12.4 IU
Fatty acids, total saturated 18:1 undifferentiated	14.911 g
Pantothenic acid	0.3447 mg
Phenylalanine	0.7175 g
Beta-sitosterol	1.5147 mg
Copper, Cu	0.0943 mg
Thiamin	0.0644 mg
Retinol	419.0153 g
Methionine	0.3607 g
Iron, Fe	2.8691 mg
Carbohydrate, by difference	20.3143 g
Phosphorus, P	517.468 mg
Folate, total	40.741 g
Fatty acids, total saturated 4:0	1.9982 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0033 g
Alanine	0.6476 g
Cholesterol	159.7366 mg
Valine	0.8971 g
Fatty acids, total saturated 18:2 undifferentiated	1.5468 g
Glycine	0.392 g
Fatty acids, total saturated 14:0	9.1732 g
Zinc, Zn	2.8814 mg
Isoleucine	0.7664 g
Fatty acids, total saturated 12:0	14.0155 g
Fatty acids, total polyunsaturated	2.1829 g
Leucine	1.5688 g
Fatty acids, total polyunsaturated 18:2 i	0.1121 g
Vitamin A, IU	2095.0147 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0017 g
Folate, DFE	40.741 g
Tryptophan	0.1639 g
Vitamin C, total ascorbic acid	6.972 mg
Phytosterols	26.92 mg
Fatty acids, total polyunsaturated 16:1 c	0.3639 g
Fatty acids, total polyunsaturated 18:1 c	6.429 g
Fatty acids, total saturated 20:0	0.0523 g
Fatty acids, total saturated 6:0	0.9681 g
Tyrosine	0.7573 g
Vitamin B-12	1.0677 g
Vitamin K (phylloquinone)	36.4313 g
Fatty acids, total saturated	52.8518 g
Histidine	0.5847 g
Fatty acids, total monounsaturated	17.0728 g
Threonine	0.6709 g
Folate, food	40.741 g
Fatty acids, total polyunsaturated 17:0	0.2121 g
Vitamin D (D2 + D3)	0.248 g
Vitamin D3 (cholecalciferol)	0.248 g
Vitamin E (alpha-tocopherol)	2.1632 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0047 g
Magnesium, Mg	38.2706 mg
Lysine	1.7041 g
Potassium, K	447.3913 mg
Cystine	0.1258 g
Fluoride, F	1.0603 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	8 teaspoons	271.504	0.0227	30.7137
Ricotta cheese	0.5 cup	215.76	3.7696	16.0952
Parmesan cheese	0.5 cup	148	16	2
Vegetable oil	2 tablespoons	234.464	0	27.2
chive	0.25 cup	3.6	0.522	0.0876
linguine	0.5	12.6083	0	0.0708