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Spinach Ricotta Potato Pasta
Source: dLife

Spinach and ricotta potato pasta with Parmesan cheese, egg, and nutmeg.

Rating:
Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Difficult

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 344.0
Total Carbs 53.9 g
Dietary Fiber 7.9 g
Sugars 2.1 g
Total Fat 6.4 g
Saturated Fat 3.2 g
Unsaturated Fat 0.8 g
Potassium 323.0 mg
Protein 21.5 g
Sodium 460.1 mg
Dietary Exchanges
1 Fat , 1 Meat , 3 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

0 1/2 lb  fat free ricotta cheese
4 quart  cold water
0 1/4 lb  fresh spinach leaves
1 cup  reduced fat grated parmesan cheese
1 each  eggs
1 pinch  ground nutmeg
2 tbsp  potato starch
1 tbsp  Mashed Potatoes, flakes, instant, FS
2 cup  whole wheat flour
2 tbsp  whole wheat flour
1 pinch  salt
Directions
  1. Line a strainer with cheese cloth, put the ricotta in the strainer, and refrigerate overnight.
  2. Boil 1 gallon of water. Add the spinach and boil for 30 seconds. Strain and put the spinach on a baking sheet with parchment paper. Put the sheet in the refrigerator to chill.
  3. After the spinach has cooled, press out all of the extra water. Chop the spinach as fine as possible.
  4. To prepare the potato pasta, put the spinach, ricotta, Parmesan cheese, egg, nutmeg, and a dash of salt in a bowl and mix. Add the potato starch, dehydrated potato, and 2 tablespoons of flour.
  5. Pour salted water into a 6 quart pot and place on the stove. Bring the water to a boil then turn down the heat until the potato pasta is ready to be cooked.
  6. Put 2 cups of flour in a long baking pan and evenly spread. Put the spinach mixture in a pastry bag with a straight tip 1/2-inch in diameter. Squeeze the mixture in a long line onto the flour. Repeat a couple of times. Use a knife to cut the lines into 1-inch pieces.
  7. Gently coat the potato pasta with flour and shake to remove the excess. Put in the boiling water and cook for approximately 5 minutes.

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