Ricotta and Chile Pepper Pasta
Ricotta and Chile Pepper Pasta - Penne with ricotta spicy dried chile pepper - colors and flavors tailored to Italian tastes
Healthy, because
Even smarter
Nutritional values
There is a lot of lycopene in the steamed tomatoes. This pigment, a carotenoid, is known for its antioxidant effect in our organism. This means that it acts as a so-called radical scavenger to protect against aggressive oxygen and is therefore also considered to protect against cell degeneration.
If you want to save fat calories, then take sattt ricotta cheese grainy cream cheese of the lean stage. It does not need to be squeezed out and can be spread just as easily on the pasta.
(Percentage of daily recommendation)
| Calorie | 471 cal. | (22 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 17.6 μg | (29 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 581 mg | (15 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 4 ozs Ricotta cheese
- 2 Tbsps olive oil
- 1 small dried chili pepper
- salt
- peppers
- 5 small Tomatoes (about 250 grams)
- 1 garlic clove
- 3 sprigs Basil
- 6 ozs Penne (preferably whole-grain)
Kitchen utensils
Preparation steps
Squeeze liquid out of ricotta with a kitchen towel.
Mix ricotta in a bowl with 1 tablespoon of olive oil. Crumble chile pepper and add to ricotta. Season with salt and pepper and set aside.
Rinse tomatoes and cut into quarters, cutting out the stem. Halve the tomatoes crosswise and seed.
Peel the garlic and cut into thin slices. Rinse basil, shake dry, pluck leaves and chop coarsely.
Heat the remaining oil in a large skillet and fry the sliced garlic until translucent. Add tomatoes and cook over low heat until they are soft.
Cook penne according to package directions in plenty of salted water until al dente.
Drain the penne in a sieve. Add along with the basil to the tomatoes, season with pepper and vigorously mix well. Transfer to plates. Top the pasta with dollops of ricotta mixture and serve immediately.
