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Ingredientes
- 6 Tbsp. Italian extra virgin olive oil
- 2 bn scallions, minced
- 1 sm red bell pepper, seeded and minced
- 1 x very large ripe tomato, minced
- 2 Tbsp. capers
- 2 Tbsp. minced fresh basil, or possibly
- 1 Tbsp. dry basil leaves
- 1 c. ricotta cheese
- Â Â freshly grnd black pepper and salt to taste
- 12 ounce ziti or possibly penne pasta, cooked according
- Â Â to package directions, and liquid removed
- 4 ounce shredded mozzarella cheese
Direcciones
- In a large skillet, heat the oil over medium-high heat. Cook the scallions, red pepper, and tomato for 5 to 7 min, or possibly till the vegetables are tender. Add in the capers and basil and continue stirring. Add in the ricotta, pepper, and salt. Simmer till the in- gredients are blended.
- Divide the pasta among 4 plates and top with the sauce and the mozzarella cheese.
- Serve immediately.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 4 servings | |
| Calories 705 | |
| Calories from Fat 301 | 43% |
| Total Fat 33.9g | 42% |
| Saturated Fat 10.23g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 357mg | 15% |
| Potassium 556mg | 16% |
| Total Carbs 73.41g | 20% |
| Dietary Fiber 4.9g | 16% |
| Sugars 5.49g | 4% |
| Protein 26.95g | 43% |
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