Pasta With Spinach &Amp; Ricotta

1. Boil pasta in salted water until firm but cooked. Place in bowl.

2. In sausepan, melt butter, sautee pine nuts until they just brown,add garlic and cook 1 minute.

3. Add spinach and salt,pepper, and nutmeg to taste.

4. Mix sauce into pasta, add Riccota and basil.

5. Adjust seasonings to taste.

6. Sprinkle with Parmesan cheese, and serve at once.

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Nutrient	Quantity
Total fats	78.7643 g
Protein	48.3664 g
Carbohydrates	35.4937 g
Energy	1010.8479 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5081 g
Water	203.5079 g
Aspartic acid	3.6659 g
Calcium, Ca	858.421 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.1364 g
Lutein + zeaxanthin	3.5175 g
Fiber, total dietary	6.2622 g
Fatty acids, total saturated 22:0	0.023 g
Carotene, beta	89.6775 g
Niacin	4.4557 mg
Vitamin A, RAE	305.2875 g
Arginine	3.5892 g
Riboflavin	0.8005 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0378 g
Fatty acids, total saturated 20:1	0.3119 g
Glutamic acid	8.8652 g
Sodium, Na	485.6117 mg
Fatty acids, total saturated 16:1 undifferentiated	1.4067 g
Total lipid (fat)	78.7643 g
Manganese, Mn	3.6914 mg
Fructose	0.0236 g
Proline	3.2396 g
Fatty acids, total saturated 16:0	13.2749 g
Fatty acids, total saturated 8:0	0.3035 g
Sucrose	1.1644 g
Choline, total	65.2385 mg
Sugars, total	2.6748 g
Serine	2.1505 g
Fatty acids, total saturated 10:0	0.5869 g
Fatty acids, total saturated 18:0	4.6455 g
Vitamin B-6	0.2573 mg
Selenium, Se	43.1172 g
Ash	6.9705 g
Vitamin D	24.8 IU
Fatty acids, total saturated 18:1 undifferentiated	21.4221 g
Pantothenic acid	0.964 mg
Phenylalanine	1.9861 g
Beta-sitosterol	44.55 mg
Copper, Cu	1.239 mg
Betaine	0.135 mg
Thiamin	0.7459 mg
Retinol	296.01 g
Methionine	1.0512 g
Iron, Fe	4.9661 mg
Carbohydrate, by difference	35.4937 g
Phosphorus, P	1067.3449 mg
Folate, total	89.175 g
Tocopherol, gamma	3.7631 mg
Fatty acids, total saturated 4:0	1.4478 g
Alanine	1.8913 g
Cholesterol	132.8819 mg
Valine	2.4046 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.1191 g
Fatty acids, total saturated 18:2 undifferentiated	21.1833 g
Glycine	1.5198 g
Glucose (dextrose)	0.0236 g
Fatty acids, total saturated 14:0	3.512 g
Zinc, Zn	7.9383 mg
Isoleucine	1.9948 g
Fatty acids, total saturated 12:0	0.4128 g
Fatty acids, total polyunsaturated	22.0702 g
Tocotrienol, gamma	0.2329 mg
Leucine	3.9856 g
Vitamin A, IU	1166.4575 IU
Folate, DFE	89.175 g
Tryptophan	0.5236 g
Vitamin C, total ascorbic acid	1.206 mg
Fatty acids, total saturated 20:0	0.0773 g
Fatty acids, total saturated 6:0	0.245 g
Campesterol	6.75 mg
Starch	0.4826 g
Tyrosine	1.9706 g
Vitamin B-12	1.0082 g
Vitamin K (phylloquinone)	21.0302 g
Fatty acids, total saturated	26.3711 g
Histidine	1.4926 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0176 g
Fatty acids, total monounsaturated	23.9857 g
Threonine	1.7444 g
Folate, food	89.175 g
Vitamin D (D2 + D3)	0.496 g
Vitamin D3 (cholecalciferol)	0.496 g
Vitamin E (alpha-tocopherol)	3.4301 mg
Fatty acids, total trans	0.0567 g
Magnesium, Mg	170.4473 mg
Lysine	3.7657 g
Potassium, K	784.8039 mg
Cystine	0.507 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Butter	3 tablespoons	256.5	11.7855	21.6
Spinach	1 package	0	0	0
Ricotta cheese	1 cup	431.52	7.5392	32.1904
Penne	1	35.7204	4.7627	1.134
Parmesan cheese	3 tablespoons	55.5	6	0.75
Nutmeg	0	0	0	0
Pepper	0	0	0	0
Garlic Clove	1	4.47	0.9918	0.015
pine nut	0.25 cup	227.1375	4.4145	23.0749
basil leaf	5	0	0	0