Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
428
Calories
18g
Protein
25g
Fat
34g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | 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 tsp olive oil
- 1 cup broccoli florets, chopped into small pieces
- ½ medium green pepper, thinly sliced
- 1 medium zucchini, cut in half lengthwise and sliced
- 2 cups cooked whole-wheat macaroni
- 1 container (8 oz.) part-skim ricotta cheese
- 1 can (14 oz.) diced tomatoes, drained
- 1 tsp dried oregano
- salt and freshly ground black pepper, to taste
Directions
1
In large non-stick skillet, heat olive oil over medium heat.
2
Add broccoli, green pepper and zucchini and sauté for 5 minutes, or until broccoli is just tender.
3
Stir in macaroni, cheese, tomatoes and oregano over medium heat until mixture is completely hot.
4
Season with salt and pepper to taste.
5
Serve immediately.
Recipe sourced from
fandom