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My Tomato and Basil Pasta
A delicious recipe prepared by
johnniesmith
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Nutrition Facts
| Serving Size | 1 cup | ||
|---|---|---|---|
| Number of Servings | 6 | ||
| Amount Per Serving | |||
| Calories | 328 | ||
| Calories from Fat | 100 | ||
| % Daily Value* | |||
| Total Fat | 11.4 g | 18 % | |
| Saturated Fat | 3.7 g | 19 % | |
| Trans Fat | 0 g | ||
| Polyunsaturated Fat | 1.0 g | ||
| Monounsaturated Fat | 4 g | ||
| Cholesterol | 15 mg | 6 % | |
| Sodium | 300 mg | 13 % | |
| Potassium | 150 mg | 4 % | |
| Total Carbohydrate | 46 g | 15 % | |
| Dietary Fiber | 3 g | 11 % | |
| Sugars | 3 g | ||
| Other Carbs | 0 g | ||
| Protein | 11.8 g | 24 % | |
| Vitamin A | 4 % | ||
| Vitamin C | 13 % | ||
| Calcium | 11 % | ||
| Iron | 12 % | ||
| Vitamin D | 0 % | ||
| Vitamin E | 1 % | ||
| Vitamin K | 22 % | ||
| Thiamin | 37 % | ||
| Riboflavin | 17 % | ||
| Niacin | 17 % | ||
| Vitamin B6 | 3 % | ||
| Folic Acid | 30 % | ||
| Vitamin B12 | 1 % | ||
| Biotin | 0 % | ||
| Pantothenic Acid | 1 % | ||
| Phosphorus | 6 % | ||
| Iodine | 0 % | ||
| Magnesium | 2 % | ||
| Zinc | 2 % | ||
| Selenium | 2 % | ||
| Copper | 0 % | ||
| Manganese | 4 % | ||
| Chromium | 0 % | ||
| Molybdenum | 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. | |||
List of Ingredients
- 6 servings of Barilla Campanelle Pasta
- 6 servings of Tomatoes, red, ripe, raw, year round average (1 plum tomato)
- 3 servings of Ricotta Salata
- 3 servings of Kalamata Olive
- 1 serving of Basil, fresh (5 leaves)
- 2 servings of Extra Virgin Olive Oil
- 1 serving of Parmesan Cheese
Recipe Description
1. Bring a large pot of salted water to a boil. Cook pasta according to package directions.
2. Meanwhile, in a large serving bowl, toss tomatoes, ricotta salata, olives, basil leaves, and olive oil.
3. Drain cooked pasta, shaking well. Add to tomato mixture, tossing to combine. Garnish with Parmesan cheese.
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