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Orecchiette with Salsa Cruda and Ricotta
- prep: 10 min
- cook: 30 min
- total: 40 min
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Ripe juices from plump late-summer tomatoes permeate this quick, flavorful pasta—and make you wish it could be August all year long.
Ingredients
- 1 medium shallot, minced
- 2 small garlic cloves, forced through a garlic press
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds tomatoes, chopped
- 1/4 teaspoon hot red-pepper flakes
- 1/3 cup coarsely chopped basil
- 1 pound dried orecchiette
- 3/4 cup ricotta (preferably fresh)
- Small basil leaves
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 586 % Daily Value *
- Total Fat: 15 g 22.75%
- Saturated Fat: 4 g 20.61%
- Trans Fat: 0 g %
- Cholesterol: 23 mg 7.5%
- Sodium: 256 mg 10.65%
- Calcium: 320 mg 32.03%
- Potassium: 509 mg 14.53%
- Magnesium: 0 mg 0%
- Iron: 9 mg 51.88%
- Zinc: 0 mg 0%
- Total Carbohydrate: 92 g %
- Dietary Fiber: 8 g 30.47%
- Sugar: 6 g
- Protein: 23 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 57.15%
- Vitamin C 45.57%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch5
- Exchange - Vegetables2
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total4 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy1 c
- MyPlate - Protein Total0 oz-eq
