It takes me back to my grandmother’s kitchen, where the air was filled with the welcoming aroma of simmering sauces and sizzling bacon. I can vividly recall standing on a stool, peering over the counter, waiting with bated breath as she whipped up her famed dishes. Now, I get to share this joy with my evening guests, or sometimes, just a quiet night in. Join me as we recreate this dish that marries the heartiness of traditional carbonara with the delightful allure of ravioli.

## Recipe Timing

• Prep Duration: 10 minutes
• Active Cooking: 20 minutes
• Total Duration: 30 minutes
• Portion Size: Serves 4
• Complexity: Simple

## Nutritional Recipe

• Calories per portion: 490
• Protein: 22 grams
• Carbs: 41 grams
• Fats: 29 grams
• Fiber: 2 grams
• Sugars: 2 grams
• Sodium: 680 mg

## Why You’ll Love This Ravioli Carbonara

Ravioli Carbonara is not just a meal; it’s an experience. You’ll love how quickly this recipe comes together, making it perfect for weeknight dinners or surprise guests. The creamy sauce combines seamlessly with the rich flavors of bacon and cheese, creating a symphony of taste in every bite. Plus, the garnish of fresh parsley adds not only a pop of color but a freshness that brightens the entire dish. This carbonara is indulgent without being overwhelming, striking that perfect balance we all crave.

## The Complete Cooking Journey

Cooking is not just about feeding the body; it’s about nourishing the soul, too. The process of boiling that ravioli, melding the 咪咪五月天 for the sauce, and finally witnessing the transformation as everything unites brings a sense of accomplishment that I cherish deeply.

## 咪咪五月天:

• 9 ounces cheese ravioli
• 4 slices bacon
• 2 large eggs
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Chopped parsley, for garnish

## Method:

### Step 1: Cook the Ravioli

Begin by cooking the cheese ravioli according to the package instructions. Once perfectly al dente, drain them and set aside, allowing those 咪咪色色 pockets to wait for their creamy fate.

### Step 2: Crisp the Bacon

In a skillet over medium heat, add the bacon slices. Cook until they transform into crispy morsels, filling your kitchen with a heavenly aroma. Once cooked, remove them from the skillet and crumble them into 咪咪色色 bits.

### Step 3: Whisk Together the Sauce

Grab a bowl, and whisk together the eggs, heavy cream, grated Parmesan cheese, minced garlic, and a pinch of salt and pepper. This is where the magic begins to happen, as the 咪咪五月天 come together into a luscious, creamy mixture.

### Step 4: Combine Greatness

With the ravioli and bacon waiting, combine everything in the skillet. Gently toss the cooked ravioli with the bacon and the creamy sauce, ensuring each piece is coated with that velvety goodness.

### Step 5: Simmer to Perfection

Now, reduce the heat to low and let this wonderful blend simmer. As the sauce thickens, the flavors meld beautifully, creating a dish that’s as comforting as it is delightful.

### Step 6: Garnish & Serve

Finally, it’s time to serve! Plate your Ravioli Carbonara and garnish generously with chopped parsley. The green will pop beautifully against the creamy backdrop, making each plate not just 咪咪色色 but also a visual treat.

## Serving Suggestions & Pairings

While this Ravioli Carbonara shines on its own, a simple arugula salad dressed lightly with lemon and olive oil makes for a perfect side. For those who enjoy a bit of extra flavor, fresh crusty bread is also lovely for soaking up every last drop of that creamy sauce.

## Storage & Leftovers Guide

If there are leftovers—though that’s a rare occurrence—they can be stored in an airtight container in the refrigerator for up to three days. To reheat, a quick warm-up on the stovetop over low heat will bring it back to life, adding a splash of cream if needed to maintain that luscious sauce consistency.

## Kitchen Wisdom & Success Tips

• Cook the ravioli just until al dente for the best texture. They will continue cooking in the sauce.
• Quality 咪咪五月天 matter. Use real Parmesan cheese and good-quality bacon to elevate your dish.
• Don’t rush the sauce. Allow the mixture to simmer gently to get the right thickness and flavor.

## Flavor Variations & Adaptations

Feel free to make this dish your own! Try adding sautéed mushrooms or spinach for an earthy twist, or substitute pancetta for bacon for an authentic Italian flair. Gluten-free ravioli can also work beautifully without sacrificing the dish’s delightful essence.

## Reader Questions & Solutions

• What if I don’t have heavy cream? You can substitute it with a mixture of milk and sour cream for a lighter option.
• Can I use frozen ravioli? Absolutely! Just ensure you cook them according to the package instructions and adjust the cooking time if necessary.
• Is there a vegetarian option? Yes! Skip the bacon and sauté some veggies like zucchini or bell peppers for added texture.
• Can I prepare this dish ahead of time? I recommend preparing everything but combining it until just before serving to maintain the perfect sauce consistency.
• What can I add for extra flavor? A hint of crushed red pepper flakes or lemon zest can brighten up the flavors and add an exciting kick.

## Wrapping Up

Diving into a plate of Ravioli Carbonara is like embracing a warm memory, a reminder of times spent sharing food and laughter with loved ones. This dish is quick to whip up and bound to impress, whether it’s a dinner party or a comforting meal for yourself after a long day. I hope you feel inspired to create this delightful recipe in your own kitchen. Remember, food is not just about nourishment—in every plate, there’s a story waiting to be shared. Happy cooking!

Ravioli Carbonara

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A comforting dish of cheese ravioli coated in a creamy carbonara sauce with crispy bacon and garlic.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Non-Vegetarian

咪咪五月天

• 9 ounces cheese ravioli
• 4 slices bacon
• 2 large eggs
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Chopped parsley, for garnish

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Instructions

1. Begin by cooking the cheese ravioli according to the package instructions. Once perfectly al dente, drain them and set aside.
2. Add the bacon slices to a skillet over medium heat. Cook until crispy, then crumble into bits.
3. Grab a bowl, and whisk together the eggs, heavy cream, grated Parmesan cheese, minced garlic, and a pinch of salt and pepper.
4. Combine the cooked ravioli and bacon in the skillet, gently tossing with the creamy sauce.
5. Reduce the heat to low and let the mixture simmer until the sauce thickens.
6. Plate your Ravioli Carbonara and garnish with chopped parsley.

Notes

Cook the ravioli just until al dente for the best texture. Use quality 咪咪五月天 for optimal flavor.

Nutrition

• Serving Size: 1 serving
• Calories: 490
• Sugar: 2g
• Sodium: 680mg
• Fat: 29g
• Saturated Fat: 15g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 200mg

This dish, which has become a staple in my kitchen, brings me back to family gatherings where laughter mingled with the aroma of something wonderful baking in the oven. It evokes memories of gathering around the table, complete with a glass of wine and endless stories. And today, I want to share that story with you—a recipe that is not just about satisfying hunger but about creating moments that linger long after the last bite has been eaten.

Recipe Timing

• Prep Duration: 30 minutes
• Active Cooking: 45 minutes
• Total Duration: 1 hour 15 minutes
• Portion Size: Serves 8
• Complexity: Moderate

Nutritional Recipe

• Calories per portion: Approximately 590
• Protein: 30g
• Carbs: 45g
• Fats: 34g
• Fiber: 2g
• Sugars: 3g
• Sodium: 850mg

Why You’ll Love This White Lasagna

This white lasagna is an absolute showstopper! You’ll be captivated by the contrast of creamy and cheesy layers with savory sautéed mushrooms and fresh spinach. It’s comfort food at its finest! The béchamel sauce brings a lusciousness that coats each noodle perfectly while the ricotta adds a layer of lush creaminess, making each bite a delightful experience. Plus, it’s a dish that appeals to everyone; whether you’re serving it during a family dinner or a special get-together with friends, it’s sure to impress.

The Complete Cooking Journey

Get ready to embark on a comforting culinary adventure as we move from preparing the rich béchamel sauce to whipping up a 咪咪色色 ricotta filling, and finally assembling it all into a creamy, cheesy masterpiece. This white lasagna comes together in three beautifully orchestrated steps, bringing warmth and joy to your kitchen.

咪咪五月天:

• 8 Tablespoons unsalted butter
• 2 Tablespoons minced fresh garlic (approximately 4-6 cloves)
• ½ cup all-purpose flour
• 1 quart half and half
• 2 cups whole milk
• 1 cup grated parmesan cheese
• 2 teaspoons kosher salt
• ½ teaspoon black pepper
• ½ teaspoon ground nutmeg
• 32 ounces whole milk ricotta cheese
• 1 cup grated parmesan cheese
• 2 large eggs
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 9 oven-ready lasagna noodles
• 3 cups shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 2 Tablespoons olive oil
• 8 ounces baby bella mushrooms (sliced)
• 3 Tablespoons minced garlic
• 6 cups fresh baby spinach

Method:

Step 1: Prepare the Béchamel Sauce

In a medium saucepan, melt the unsalted butter over medium heat. Stir in the minced garlic and cook until fragrant, about 1 minute. Whisk in the flour, cooking for another minute or so until it’s golden. Gradually whisk in the half and half and milk, continuing to whisk until the mixture thickens and bubbles, about 5-7 minutes. Then stir in 1 cup of grated parmesan cheese, salt, pepper, and nutmeg. Remove from heat and set aside.

Step 2: Prepare the Ricotta Filling

In a large bowl, combine the ricotta cheese, 1 cup grated parmesan, eggs, kosher salt, and black pepper. Mix until well combined and set aside.

Step 3: Sauté the Vegetables

In a skillet, heat the olive oil over medium-high heat. Sauté the sliced mushrooms and minced garlic until the mushrooms are soft and golden, about 5 minutes. Add the fresh spinach and cook until wilted, around 2 minutes. Remove from heat and let cool slightly.

Step 4: Assemble the Lasagna

Preheat your oven to 375°F (190°C). In a large baking dish, spread a layer of the béchamel sauce at the bottom. Place three oven-ready lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the sautéed mushroom and spinach mix, and a layer of mozzarella cheese. Repeat the process (sauce, noodles, ricotta, veggies, cheese) and finish with a final layer of noodles topped with the remaining béchamel and mozzarella.

Step 5: Bake the Masterpiece

Cover the lasagna with aluminum foil (to prevent sticking, you can spray the foil with cooking spray). Bake for 25 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown. Let it rest for 10-15 minutes before slicing to allow the layers to set.

Serving Suggestions & Pairings

Serve your creamy white lasagna with a simple side salad drizzled with olive oil and balsamic vinegar for a refreshing contrast. A crisp white wine, like a Pinot Grigio, would also pair beautifully with this dish, enhancing its flavors without overpowering them.

Storage & Leftovers Guide

Leftover white lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or in a preheated oven at 350°F (175°C) until warmed through. For longer storage, consider freezing slices wrapped tightly for up to 2 months—perfect for a busy weeknight dinner!

Kitchen Wisdom & Success Tips

• For a creamier sauce, try using more half-and-half and less milk.
• Don’t skip letting the lasagna rest before serving; it helps the layers stay intact.
• If you’re short on time, pre-chopped vegetables or even frozen spinach can be a wonderful shortcut.

Flavor Variations & Adaptations

Feel free to customize this dish! Add layers of cooked chicken for extra protein, swap out the spinach for kale, or throw in some roasted red peppers for a pop of color and flavor. If you’re looking for an herb note, fresh basil or thyme can elevate the entire dish even further!

Reader Questions & Solutions

1. Can I use whole wheat lasagna noodles?
   Absolutely! Whole wheat noodles will add a nutty flavor and extra fiber. They may need a few extra minutes to cook, so check the package instructions.

2. What if I don’t have half and half?
   You can make your own by mixing equal parts milk and cream.

3. Is it necessary to let the lasagna rest?
   Yes! Resting helps the layers to hold together for cleaner cuts and better presentation.

4. Can I prepare this ahead of time?
   Definitely! Assemble the lasagna a day in advance and store it in the fridge before baking it the next day.

5. What’s a good substitute for ricotta cheese?
   Cottage cheese blended until smooth can work as a great ricotta substitute. You can even experiment with goat cheese for a different flavor profile!

Wrapping Up

Your journey to a creamy, luscious white lasagna is now complete! With each layer unpacking delightful flavors and textures, this recipe is more than just a dish—it’s an experience to be shared with loved ones. So gather your 咪咪五月天, roll up your sleeves, and prepare to create not just a meal, but lasting memories. Happy cooking!

Creamy White Lasagna

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Experience the comforting layers of creamy béchamel, ricotta, and mozzarella in this delightful white lasagna, featuring earthy mushrooms and vibrant spinach.

• Author: lea
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 75 minutes
• Yield: 8 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

咪咪五月天

• 8 Tablespoons unsalted butter
• 2 Tablespoons minced fresh garlic (approximately 4–6 cloves)
• ½ cup all-purpose flour
• 1 quart half and half
• 2 cups whole milk
• 1 cup grated parmesan cheese
• 2 teaspoons kosher salt
• ½ teaspoon black pepper
• ½ teaspoon ground nutmeg
• 32 ounces whole milk ricotta cheese
• 1 cup grated parmesan cheese
• 2 large eggs
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 9 oven-ready lasagna noodles
• 3 cups shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 2 Tablespoons olive oil
• 8 ounces baby bella mushrooms (sliced)
• 3 Tablespoons minced garlic
• 6 cups fresh baby spinach

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Instructions

1. Prepare the Béchamel Sauce: In a medium saucepan, melt the unsalted butter over medium heat. Stir in the minced garlic and cook until fragrant, about 1 minute. Whisk in the flour, cooking for another minute until golden. Gradually whisk in the half and half and milk, continuing to whisk until thickened and bubbly, about 5-7 minutes. Stir in 1 cup of grated parmesan cheese, salt, pepper, and nutmeg. Remove from heat and set aside.
2. Prepare the Ricotta Filling: In a large bowl, combine the ricotta cheese, 1 cup grated parmesan, eggs, kosher salt, and black pepper. Mix until well combined and set aside.
3. Sauté the Vegetables: In a skillet, heat the olive oil over medium-high heat. Sauté the sliced mushrooms and minced garlic until soft and golden, about 5 minutes. Add the fresh spinach and cook until wilted, around 2 minutes. Remove from heat and let cool slightly.
4. Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a large baking dish, spread a layer of the béchamel sauce at the bottom. Place three oven-ready lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the sautéed mushroom and spinach mix, and a layer of mozzarella cheese. Repeat the process and finish with a final layer of noodles topped with remaining béchamel and mozzarella.
5. Bake the Masterpiece: Cover the lasagna with aluminum foil (spray foil with cooking spray to prevent sticking). Bake for 25 minutes, then remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden brown. Let it rest for 10-15 minutes before slicing.

Notes

Serve with a simple side salad and a crisp white wine to enhance the flavors.

Nutrition

• Serving Size: 1 serving
• Calories: 590
• Sugar: 3g
• Sodium: 850mg
• Fat: 34g
• Saturated Fat: 16g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 120mg

Nothing warms the soul quite like a bowl of pasta, especially when it’s drizzled with a luscious, creamy sauce and topped with delightful textures. I still remember the first time I made Creamy Red Pepper Pasta with Burrata and Herbs. It was one of those chilly evenings where, after a long day, all I wanted was something comforting, but with a twist. I grabbed some vibrant red bell peppers from my farm share and got to work. What unfolded was a dish bursting with flavor and warmth, with its velvety sauce and the fresh burst of herbs. It felt like a hug in a bowl, and ever since, it has been my go-to dinner when seeking satisfaction and simplicity.

Recipe Timing

• Prep Duration: 15 minutes
• Active Cooking: 30 minutes
• Total Duration: 45 minutes
• Portion Size: Serves 4
• Complexity: Simple

Nutritional Recipe

• Calories per portion: Approximately 550
• Protein: 16 grams
• Carbs: 62 grams
• Fats: 30 grams
• Fiber: 4 grams
• Sugars: 6 grams
• Sodium: 600 mg

Why You’ll Love This Creamy Red Pepper Pasta with Burrata and Herbs

This dish is everything. Imagine the sweetness of roasted red peppers coming together with the richness of heavy cream and a hint of balsamic vinegar. Just when you think it can’t get any better, the burrata cheese adds an extra layer of creaminess, melting into the hot pasta and making every bite feel indulgent. The freshness of the herbs provides the perfect contrast, creating a balanced meal that feels gourmet yet effortlessly attainable.

The Complete Cooking Journey

From slicing the peppers to the delightful moment of twirling your fork through that creamy sauce, every step offers a chance to savor the journey. This recipe is straightforward and manageable, perfect for both novice and seasoned home cooks. You’re going to love the way your kitchen fills with irresistible scents that will have everyone asking, “What’s for dinner?”

咪咪五月天:

• ¼ cup olive oil
• 2 lbs red bell peppers, stemmed and thinly sliced (about 5 peppers)
• 2 sprigs fresh thyme
• 2 sprigs fresh oregano
• 1 sprig fresh rosemary
• 4 cloves garlic, minced
• ¼ cup balsamic vinegar
• 1 ½ cups vegetable stock
• ¼ cup heavy cream
• ¼ cup grated parmesan cheese (plus extra for garnish)
• ½ cup packed fresh parsley, finely chopped
• 1 ball (8 oz) burrata cheese
• 2 medium shallots, thinly sliced
• 1 lb linguine

Method:

Step 1: Prep the 咪咪五月天

Start by gathering all your 咪咪五月天. Slice the red bell peppers, garlic, and shallots, and chop the herbs. This makes cooking smoother and more enjoyable as you won’t be scrambling mid-recipe.

Step 2: Sauté the Shallots and Garlic

In a large skillet, heat the olive oil over medium heat. Add the sliced shallots and cook until they become translucent, about 5 minutes. Then, stir in the minced garlic and let it cook for another minute, allowing the flavors to meld.

Step 3: Roast the Red Peppers

Throw the sliced red bell peppers into the skillet. Season with salt and pepper, along with the fresh herbs. Sauté for about 10 minutes until the peppers are tender and slightly caramelized, adding a sweet depth to the dish.

Step 4: Build the Sauce

Pour in the balsamic vinegar, letting it reduce for about 2 minutes. Then, add the vegetable stock and bring the mixture to a simmer. Cook for another 5-7 minutes, allowing the flavors to combine beautifully.

Step 5: Blend It Up

Using an immersion blender, carefully blend the pepper mixture until smooth (you can also transfer it to a blender). Return the sauce to the skillet, and stir in the heavy cream and parmesan cheese.

Step 6: Cook the Pasta

In a large pot, bring salted water to a boil and cook the linguine according to the package instructions until al dente. Drain and set aside, reserving a cup of pasta water just in case!

Step 7: Combine

Toss the freshly cooked linguine into the creamy sauce, making sure to coat every noodle evenly. If the sauce is too thick, add some reserved pasta water until you reach your desired consistency.

Step 8: Garnish and Serve

Serve the pasta hot, topped with torn burrata, a sprinkle of fresh parsley, and a little extra parmesan. Enjoy a dish that not only fills your belly but also warms your heart.

Serving Suggestions & Pairings

This delightful pasta pairs wonderfully with a crisp green salad and a tangy vinaigrette to cut through the creaminess. A chilled glass of white wine, like a Pinot Grigio, complements the dish beautifully. For a more substantial meal, consider adding grilled chicken or shrimp on top.

Storage & Leftovers Guide

Leftovers? Lucky you! Store any unrefrigerated pasta in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of vegetable stock to restore its creamy texture.

Kitchen Wisdom & Success Tips

• For a roasted flavor, you might roast the red peppers first before slicing.
• If you’re short on time, use jarred roasted red peppers!
• Feel free to swap the herbs for what you have on hand. Basil or chives work wonderfully too.

Flavor Variations & Adaptations

Craving something different? Try adding some crushed red pepper flakes for a little heat, or mix in sautéed mushrooms for extra umami. You could even throw in some spinach right before combining with the pasta to get those greens in!

Reader Questions & Solutions

1. Can I use dry herbs instead of fresh?
   Yes! Just use 1/3 the amount of dried herbs, as they have a more concentrated flavor.

2. What if I can’t find burrata?
   If burrata is unavailable, fresh mozzarella works great as a substitute!

3. How can I make this dish vegan?
   Substitute the heavy cream with coconut cream or cashew cream, and omit the burrata and parmesan.

4. Can I freeze the sauce?
   Absolutely! The sauce freezes well for up to 2 months. Just thaw and reheat when you’re ready to enjoy.

5. What can I use instead of linguine?
   Feel free to swap in any pasta you love, such as penne, fettuccine, or gluten-free options.

Wrapping Up

There’s something magical about Creamy Red Pepper Pasta with Burrata and Herbs that makes it perfect for casual weeknights or festive gatherings. With its vibrant flavors and rich, creamy texture, it promises to become a beloved meal at your table. Take the plunge, embrace the process, and enjoy every 咪咪色色 bite. Happy cooking!

Creamy Red Pepper Pasta with Burrata and Herbs

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A comforting bowl of linguine coated in creamy roasted red pepper sauce, topped with burrata cheese and fresh herbs.

• Author: lea
• Prep Time: 15
• Cook Time: 30
• Total Time: 45
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

咪咪五月天

• ¼ cup olive oil
• 2 lbs red bell peppers, stemmed and thinly sliced (about 5 peppers)
• 2 sprigs fresh thyme
• 2 sprigs fresh oregano
• 1 sprig fresh rosemary
• 4 cloves garlic, minced
• ¼ cup balsamic vinegar
• 1 ½ cups vegetable stock
• ¼ cup heavy cream
• ¼ cup grated parmesan cheese (plus extra for garnish)
• ½ cup packed fresh parsley, finely chopped
• 1 ball (8 oz) burrata cheese
• 2 medium shallots, thinly sliced
• 1 lb linguine

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Instructions

1. Prep the 咪咪五月天: Gather all your 咪咪五月天. Slice the red bell peppers, garlic, and shallots, and chop the herbs.
2. Sauté the Shallots and Garlic: In a large skillet, heat the olive oil over medium heat. Add the sliced shallots and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
3. Roast the Red Peppers: Add the sliced red bell peppers and season with salt and pepper and fresh herbs. Sauté for about 10 minutes until tender and slightly caramelized.
4. Build the Sauce: Pour in the balsamic vinegar, reducing for about 2 minutes. Add vegetable stock and simmer for another 5-7 minutes.
5. Blend It Up: Carefully blend the pepper mixture until smooth and return the sauce to the skillet. Stir in heavy cream and parmesan cheese.
6. Cook the Pasta: In a large pot, bring salted water to a boil and cook the linguine until al dente. Drain and set aside.
7. Combine: Toss the cooked linguine into the creamy sauce. Adjust the thickness with reserved pasta water if needed.
8. Garnish and Serve: Serve hot, topped with torn burrata, parsley, and extra parmesan.

Notes

Pairs well with a green salad and a chilled glass of white wine. Store leftovers in an airtight container for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 6g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 62g
• Fiber: 4g
• Protein: 16g
• Cholesterol: 50mg