Monoclonal gammopathy of unknown significance in kidney transplanted patients
Ricotta and saffron pasta
Easy, 20 minutes
Level: Easy
Preparation time: 10 minutes
Cooking time: 10 minutes
Yields: 4 people
Country: Italy
Recipe submitted by Lara Caldiroli on behalf of Società Italiana di Nefrologia
www.sinitaly.org
Ingredients
- 320 g pasta
- 250 g ricotta cheese
- Black pepper
- 1 saffron sachet (about 0,125g)
- milk 1 coffee cup
- salt to taste
Calories per serving
368 kcal
Carbohydrates
g 67
Lipids
g 7
Phosphate
mg 293
Potassium
mg 120
Protein
g 14
Preparation
- Put ricotta and milk in a non-stick pan and melt at low heat trying not to dry the sauce too much or boil it.
- Melt the saffron apart by using three tablespoons of salted water and add it to the ricotta sauce stirring it with a spoon.
To cook pasta:
- Boil 2 litres of tap water in a metal pot and when the water is boiling add salt.
- Then when the water starts boiling again add pasta and let it cook for the minutes indicated on the package.
- Drain pasta in a colander and put it in a non-stick pan on the fire where you can mix it with ricotta sauce and add a pinch of black pepper.
