Photo: Mike Kenneally
Farfalle with Roasted Red Pepper and Pine Nuts Served with Ricotta and Fresh Mozzarella
10 ingredients
4 servings
openrecipes
"You'll love the bright colors and variety of textures in this delicious pasta dish. Barilla Veggie pasta is made with squash and carrots for an additional veggie boost"
Estimated Nutrition (whole recipe, rough)
612
Calories
22g
Protein
52g
Fat
15g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine | 1 oz (28g) | 191 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Walnut | 1 walnut half (4g) | 26 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 box BARILLA Veggie Farfalle
- 6 tablespoons extra virgin olive oil, divided
- 1 (8 ounce) ball fresh mozzarella, chopped
- 1 cup ricotta cheese
- Salt to taste
- Black pepper to taste
- 1 clove garlic, chopped
- 3 roasted red peppers, diced
- 1/4 cup toasted pine nuts
- 4 leaves basil, chiffonade
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes