Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Pasta with Tomato and Ricotta
- Ingredients
- 500 grams Pasta
- salt
- 80 grams black Olives
- 400 grams Grape tomato
- 250 grams Ricotta cheese
- ½ organic lemon (juiced and zested)
- freshly ground peppers
- 1 handful Basil
Cook the pasta in boiling salted water until al dente.
Drain and slice the olives. Rinse and halve the tomatoes. Mix the ricotta with the lemon juice and lemon zest. Drain the pasta, the place back in the pot. Mix with the ricotta, tomatoes, and olives. Season to taste with salt and pepper. Remove the basil leaves from the stems, and coarsely chop. Mix into the pasta and toss to combine. Transfer to plates and serve.
(Percentage of daily recommendation)
| Calorie | 587 cal. | (28 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 94 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
Healthy, because
The veggie pasta is a real treat with the date tomatoes! lycopene from the tomatoes protects our cells from harmful free radicals, while the essential oils from the basil soothe the stomach.
Even smarter
Due to their elongated shape, date tomatoes are easy to slice and are aromatically sweet. With a bit of luck, you can find this tomato variety in a well-stocked supermarket or at the weekly market. Alternatively you can use cherry tomatoes for veggie pasta.