Cucumber Pasta

Ingredients

• 2 cups fresh ricotta cheese
• 1 clove garlic, peeled and minced
• 3 large cucumbers, peeled, seeded and cut into 2-inch-long juliennes
• ⅓ pound smoked salmon, chopped
• ¼ cup chopped fresh parsley
• 1 tablespoon capers
• 1 pound fusilli pasta
• 1 tablespoon salt for the pasta, plus more to taste
• Freshly ground black pepper to taste
• ¼ cup fresh mint leaves, sliced into chiffonad

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    723 calories; 19 grams fat; 10 grams saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 98 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 37 grams protein; 71 milligrams cholesterol; 421 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place the ricotta cheese in a serving bowl and beat with a fork until smooth. Stir in the garlic, cucumbers, salmon, parsley and capers.
2. Cook the pasta in a large pot of well-salted boiling water until al dente. Drain. Add the pasta to the sauce mixture and toss. Season with salt and pepper, top with the mint and serve immediately.

15 minutes