Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
664
Calories
22g
Protein
46g
Fat
40g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Vermouth | not in our table | 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
- 2 Tbs. unsalted butter
- 3 Tbs. extra-virgin olive oil, plus more for drizzling
- About 8 green onions, white and light green portions, thinly sliced
- 6 bell peppers, preferably a mixture of red, yellow and orange, roasted,
- peeled and cut into long, narrow strips (see related tip at left)
- Freshly grated nutmeg, to taste
- Salt and freshly ground pepper, to taste
- 1/2 cup sweet red vermouth
- 1 lb. dried penne
- 1/4 lb. ricotta salata or feta cheese, grated or finely crumbled
- About 12 fresh basil leaves, cut into julienne, plus sprigs for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes