Roasted Red Pepper Pasta

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

A 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

612 kcal

Protein

22 g

Carbs

85 g

Fat

21 g

Macronutrients

Protein

44% RI

22 g

Carbs

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ricotta250

vegetable broth1000

Parmesan40

Steps

1
Place the red peppers, cherry tomatoes, shallots, garlic, olive oil, oregano, salt, pepper, ricotta, vegetable broth 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, stir and serve.

33% RI

85 g

of which sugars

6% RI

5.4 g

Fat

30% RI

21 g

of which saturates

33% RI

6.6 g

Fiber

26% RI

6.4 g

Minerals

Sodium

60% RI

1435 mg

Potassium

43% RI

868 mg

Calcium

37% RI

298 mg

Iron

35% RI

4.9 mg

Magnesium

24% RI

90 mg

Zinc

23% RI

2.3 mg

Vitamins

Vitamin C

159% RI

127 mg

Vitamin D

0% RI

0 µg

Vitamin A

17% RI

133 µg

Vitamin B6

43% RI

0.6 mg

Vitamin B12

24% RI

0.6 µg

13/13 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.

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