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Pasta With Ricotta Cheese And Vegetables Recipe
|Rotini||1⁄2 Pound (Spiral Pasta)|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Green peppers||1⁄2 Cup (8 tbs), sliced|
|Mushrooms||2 Cup (32 tbs), sliced|
|Corn kernels||3⁄4 Cup (12 tbs)|
|Broccoli||1 Cup (16 tbs), cut in small pieces|
|Cherry tomatoes||1 Cup (16 tbs), halved|
|Ricotta cheese||1 Cup (16 tbs)|
|Green onions||4 , chopped|
Serving size: Complete recipe
Calories 2068 Calories from Fat 509
% Daily Value*
Total Fat 59 g90.4%
Saturated Fat 22.7 g113.4%
Trans Fat 0 g
Cholesterol 125.5 mg
Sodium 848.4 mg35.3%
Total Carbohydrates 315 g105.2%
Dietary Fiber 59.1 g236.5%
Sugars 33.1 g
Protein 93 g185.5%
Vitamin A 115.4% Vitamin C 463.9%
Calcium 68.1% Iron 47.2%
*Based on a 2000 Calorie diet
Meanwhile, prepare sauce.
Heat in large pan.
Saute until tender.
Add and saute until done.
Add to above, cover, and cook until broccoli is just cooked, approx 5 minutes.
Add to above and cook until entire mixture is hot.
Add rotini, toss, and serve.