Pasta Salad with Tomato, Ricotta Cheese and Arugula
Pasta Salad with Tomato, Ricotta Cheese and Arugula - An Italian pasta with delicious, vegetarian ingredients.
Healthy, because
Even smarter
Nutritional values
With a proud 62 milligrams of vitamin C per 100 grams, rocket salad plays in the top league as a boost for the immune system. The vitamin is also important for building up connective tissue, bones and teeth: the fresher the leaves, the higher the vitamin content!
Pastasalad with tomatoes and rocket salad tastes good not only with ricotta. Try grainy cream cheese or cottage cheese with it!
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 681 mg | (17 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 8 mg |
Ingredients
- Ingredients
- 300 grams Pappardelle noodles
- salt
- 100 grams Arugula
- 2 stalks Basil
- 500 grams Cherry tomatoes
- 40 grams sun-dried Tomatoes (in oil)
- 1 onion
- 2 garlic cloves
- 1 sprig rosemary
- 1 Tbsp olive oil
- 1 splash lemon juice
- peppers
- 100 grams Ricotta cheese
Preparation steps
Cook pasta in salted boiling water until al dente, according to package directions. Drain and let cool.
Meanwhile, rinse and spin arugula dry. Tear into bite-sized pieces.
Rinse basil and shake dry. Strip off leaves and cut into strips. Rinse cherry tomatoes. Drain sun-dried tomatoes well and finely chop.
Peel and finely chop onion and garlic. Rinse rosemary and shake dry. Strip off needles and finely chop.
Heat oil in a pan over medium heat. Add onions and garlic and sauté until softened. Add cherry tomatoes, sun-dried tomatoes and rosemary. Simmer about 5 minutes. Season with salt, lemon juice and pepper. Add pasta and toss to combine.
Top pasta with ricotta. Divide arugula and basil among 4 bowls and top with pasta.
