Simply Delicious · by Alida Ryder★ 4.7 (16)
Roasted tomato pesto pasta with ricotta
NUTRITION · PER SERVING55M COOK
CAL 36%·PRO 48%
CARBS 106G58% OF CAL
7G FIBER88G OTHER11G TOTAL SUGAR
FAT 24G29% OF CAL
7G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Linguini tossed with roasted cherry tomatoes, fresh basil, ricotta, and olive oil. Light and summery, this simple pasta dinner celebrates seasonal tomatoes.
mainitalianpasta🍪 sheet pan🍲 stockpot🔥 ovenvegetarian
View the full recipe on Simply Delicious →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 500 g (1lb) cherry tomatoes
- 2 tbsp Balsamic vinegar
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 500 g (1lb) linguini ((use any pasta shape of your choice) )
- 250 g (1 cup) ricotta ((I used creamed ricotta but you can use any ricotta you can find) )
- ½ cup basil pesto
At a glance
PER SERVING · TIME 55M
CAL 36%·PRO 48%
CARBS 106G58% OF CAL
7G FIBER88G OTHER11G TOTAL SUGAR
FAT 24G29% OF CAL
7G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 1044mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 217mg
- Calcium
- 237mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1044MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.