Pasta with ricotta and tomatoes

ingredienti

persone

2

Scalogni

2 unit

Zenzero macinato

1 spoon

Basilico

2 spoons

Olio extravergine di oliva

3 spoons

Vino bianco, Pinot

1 glass

Sale

to taste

Pasta di semola

100 grams

Ricotta di pecora

100 grams

Pomodori di Pachino

80 grams

Pasta with ricotta and tomatoes

Pasta with ricotta and tomatoes

pronta in

20 minuti

difficoltà

categoria

Primi Piatti
da Italia - Sicilia

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

questo piatto è

vegetariano con glutine con lattosio

Foto Ricetta Pasta with ricotta and tomatoes

A first quick meal and super tasty

Foto preparazione Pasta with ricotta and tomatoes

step 1

Wash the tomatoes and blanch in boiling water until the skin just will not be split. Drain and let cool.
Foto preparazione Pasta with ricotta and tomatoes

step 2

Finely chop the shallot and sauté in a pan with a little 'extra virgin olive oil, white wine and ginger better if ROOT FRESH. When the bad luck you will just be colored, add the tomatoes.
Foto preparazione Pasta with ricotta and tomatoes

step 3

With the help of a wooden spoon, split the tomatoes coarsely, then add a bit 'of salt, a dribble of olive oil and fresh basil. Cover the pan with a lid and adjust the average flame.
Foto preparazione Pasta with ricotta and tomatoes

step 4

When the tomatoes have released a bit 'of their water, turn off the heat and let stand for a few minutes. Season with salt if needed.
Foto preparazione Pasta with ricotta and tomatoes

step 5

Cook the pasta in boiling water and al dente retaining the cooking water.
Foto preparazione Pasta with ricotta and tomatoes

step 6

Add the ricotta with tomatoes and stir to mix everything well. Help yourself with a little 'cooking water if the act becomes too hard.
Foto preparazione Pasta with ricotta and tomatoes

step 7

Add the pasta to the sauce and mix a helping a little 'cooking water. Add a tour of the olive oil and continue to stir.
Foto preparazione Pasta with ricotta and tomatoes

step 8

Serve the pasta in single portions and add a final round of extra virgin olive oil and some basil leaves.

fabbisogno giornaliero (per persona)

Main +

Calories 456.35 kcal n.d.

Fat 20.92 g n.d.

Carbohydrates 48.23 g n.d.

Protein 12.39 g n.d.

Fibers 2.34 g n.d.

Water 147.98 g n.d.

Ashes 2.3 g n.d.

Sugars 3.4 g n.d.

Starch 34.05 g n.d.

Minerals +

Calcium 144.87 mg n.d.

Sodium 242.97 mg n.d.

Phosphorus 201.9 mg n.d.

Potassium 356.09 mg n.d.

Iron 2.08 mg n.d.

Magnesium 50.31 mg n.d.

Zinc 1.46 mg n.d.

Copper 0.26 mg n.d.

Manganese 1.49 mg n.d.

Selenium 10.25 mcg n.d.

Fluorine 2.05 mcg n.d.

Vitamins +

A 58.5 mcg n.d.

A IU 1262.45 IU n.d.

A RAE 112.25 mcgRAE n.d.

B1 0.07 mg n.d.

B2 0.14 mg n.d.

B3 1.26 mg n.d.

B5 0.4 mg n.d.

B6 0.18 mg n.d.

B9 0.0 mcg n.d.

B12 0.17 mcg n.d.

C 8.5 mg n.d.

E 2.35 mg n.d.

B12 added 0.0 mcg n.d.

D 0.1 mcg n.d.

K 54.29 mcg n.d.

Lipids +

Monounsaturated 12.88 g n.d.

Polyunsaturated 2.16 g n.d.

Saturated 6.44 g n.d.

Cholesterol 25.5 mg n.d.

Amino acids +

Phenylalanine 0.65 g n.d.

Isoleucine 0.6 g n.d.

Histidine 0.41 g n.d.

Leucine 1.16 g n.d.

Lysine 0.86 g n.d.

Methionine 0.22 g n.d.

Tyrosine 0.45 g n.d.

Threonine 0.53 g n.d.

Tryptophan 0.17 g n.d.

Valine 0.69 g n.d.

Other +

Ethyl alcohol 5.78 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

Caricamento Foto Foto passaggio