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Recipe by Emporion
Ricotta and Tomato Pennette are a simple and tasty first course, typical of Italian tradition. Mixed sheep's milk ricotta blends with tomato and Parmesan to create a creamy and flavorful sauce. This dish is perfect for highlighting the flavors of the summer season.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 2: Cut the tomatoes into pieces and sauté them with oil, garlic, salt, basil and chili pepper
Step 2 of 2: Boil the pasta and then toss it with the sauce, the ricotta in pieces and Parmesan shavings
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In summary: Not suitable for vegans · Not suitable for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving101 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,123 kJ268 kcal | 1,109 kJ265 kcal |
| Fat | 4.85 g | 4.79 g |
| of which saturated fatty acids | 2.67 g | 2.64 g |
| Carbohydrates | 46.86 g | 46.28 g |
| of which sugars | 2.79 g | 2.76 g |
| Fibre | 1.09 g | 1.08 g |
| Protein | 11.75 g | 11.6 g |
| Salt | 0.03 g | 0.03 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
