Zucchini Ricotta and Mint Pesto

ritaamordicucina

•

04/16/2023

Basic preparations, Sauces and Condiments, Sauces and Creams, Sauces and Gravies

Cost: Very cheap
Preparation time: 5 Minutes
Portions: 4
Cooking methods: Slow cook
Cuisine: Italian
Seasonality: All seasons

185.65 Kcal

calories per serving

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Energy 185.65 (Kcal)
Carbohydrates 3.61 (g) of which sugars 0.09 (g)
Proteins 7.34 (g)
Fat 16.81 (g) of which saturated 4.85 (g)of which unsaturated 1.74 (g)
Fibers 0.90 (g)
Sodium 167.28 (mg)

Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Storage and Variations

Zucchini Ricotta and Mint Pesto. You can store it in the fridge for up to 3 days and in the freezer for up to 3 months.

Variations: you can replace mint with basil, ricotta with cooking cream, mascarpone, or cream cheese.

ritaamordicucina

The cooking blog Rita Amordicucina offers a wide range of recipes, with a particular focus on the cuisine of Northeastern Sicily and Messina. It specializes in fish recipes, pastries, and diet dishes, demonstrating how one can eat deliciously while maintaining a healthy weight. Its motto, "Do what you can with what you have, wherever you are," reflects its desire to teach cooking with limited resources. In addition to the blog, it has participated in television shows and food festivals.

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