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Ingredients
- 1 Bund Petersilie ohne Stiele
- 40 g Schalotten
- 20 g natives Olivenöl
- 200 g gekochter Schinken in Würfeln (1-2 cm)
- 200 g Artischockenherzen abgetropft, in mundgerechten Stücken
- 800 g Wasser
- 1 ½ TL Salz
- 1 Prise Pfeffer
- 400 g Penne
- 50 g Ricotta grob zerbröselt
- Nutrition
- per 1 Portion
- Calories
- 516 kcal / 2160 kJ
- Protein
- 27 g
- Fat
- 9 g
- Carbohydrates
- 74 g
- Fiber
- 11.6 g
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