Serve with a dry reisling
Cook penne as label directs. Meanwhile heat 1teaspoon of olive oil in nonstick 10 inch skillet over medium heat. Add 1 garlic clove, pressed, and 1 pint grape tomatoes. Cook 5 minutes, shaking pan. Remove from heat; stir in 1/4 cup chopped fresh basil.
Drain pasta, reserving 1/2 cup cooking water. Return pasta to saucepot, toss with 15 ounces light ricotta cheese, 1/2 cup freshly grated Romano cheese and cooking water. Top with tomatoe mixture.
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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 407 | ||
Calories from Fat: 75 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 102.4mg | 32 % | |
Sodium 256.5mg | 9 % | |
Potassium 230.1mg | 6 % | |
Total Carbohydrate 63.1g | 19 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 63g | ||
Protein 19g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 407
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