Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
683
Calories
28g
Protein
35g
Fat
62g
Carbs
What these numbers assume — 8 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 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Olive | 1 large (4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
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 pound campanelle or farfalle pasta
- 1 1/2 pounds plum tomatoes, cut into chunks
- 6 oz ricotta or feta cheese, crumbled
- 1/2 cup Kalamata olives
- 1/2 cup torn basil leaves
- 1/4 cup olive oil
Directions
1
Bring a pot of salted water to a boil.
2
Cook pasta according to package directions.
3
In a serving bowl, toss tomatoes, ricotta, olives, basil and oil
4
Drain cooked pasta.
5
Add to tomato mixture, tossing to combine.
6
GARNISH WITH PARMESAN CHEESE.
Recipe sourced from
fandom