Roasted Red Pepper Pasta

Name: Roasted Red Pepper Pasta
Yield: 4 servings
Ingredients: 2 red pepper; 250 g cherry tomato; 320 g spaghetti; 2 shallot; 2 garlic clove; 3 tbsp olive oil; 1 bunch basil; 1 tsp oregano; 1 tsp salt; 1 tsp pepper; 250 g ricotta; 1000 ml vegetable stock; 40 g Parmesan

Comforting baked pasta with roasted red peppers, cherry tomatoes, and shallots blended into a vegetable-based sauce, finished with ricotta, Parmesan, and fresh basil.

Servings : 4 servings
Difficulty : Easy

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Nutrition · per serving · Estimate

764 kcal

Protein

29 g

Carbs

120 g

Fat

21 g

Macronutrients

Protein

58% RI

29 g

Carbs

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ricotta250 g

vegetable stock1000 ml

Parmesan40 g

Steps

1
Place the red peppers, cherry tomatoes, shallots, garlic, olive oil, oregano, salt, pepper, ricotta, vegetable stock, and spaghetti in an ovenproof dish, then bake until the vegetables are roasted and the pasta is tender.
2
Add the Parmesan and fresh basil, toss to combine, and serve.

46% RI

120 g

of which sugars

3% RI

2.4 g

Fat

30% RI

21 g

of which saturates

33% RI

6.5 g

Fiber

76% RI

19 g

Minerals

Sodium

31% RI

749 mg

Potassium

82% RI

1650 mg

Calcium

56% RI

449 mg

Iron

34% RI

4.8 mg

Magnesium

60% RI

226 mg

Zinc

40% RI

4 mg

Vitamins

Vitamin C

47% RI

37 mg

Vitamin D

0% RI

0 µg

Vitamin A

13% RI

103 µg

Vitamin B6

79% RI

1.1 mg

Vitamin B12

24% RI

0.6 µg

10/10 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.

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