Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Artichoke | 1 medium (128g) | 60 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Meatball | not in our table | 0 |
| Sauce | 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
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- 9 oz. fresh linguine
- 2 Tbs. olive oil
- 1 leek, thinly sliced
- 6 oz. broccoli rabe, stems trimmed
- 2 cups quartered artichoke hearts
- 9 oz. vegetarian “meatballs”
- 2 cups pasta sauce
- 1 cup nonfat ricotta cheese
- 3 Tbs. Parmesan cheese
- =
Directions
1. Preheat oven to 450F. Spray a 2-quart baking dish with nonstick cooking spray.
2. Bring a large saucepan of lightly salted water to a boil, and cook linguine for 2 to 3 minutes, or until tender. Remove from heat, drain and rinse under cold water.
3. Meanwhile, heat oil in a large skillet over medium heat, and sauté leek, broccoli rabe and artichoke hearts for about 4 minutes, or until softened. Remove from heat, and set aside.
4. Line bottom of baking dish with half the linguine. Layer “meatballs” on top, and spread 1 cup pasta sauce over “meatballs.” Layer “meatballs” with sautéed vegetables.
5. Put remaining linguine on vegetables, and add remaining pasta sauce. Spoon
ricotta cheese over sauce, smoothing out to cover. Sprinkle with Parmesan cheese.
6. Bake for 15 minutes, or until top browns slightly. Remove from oven, and serve.