Directions:
- Stir together all ingredients except pasta and ricotta in a large bowl with 3/4 teaspoon salt and 1/2 teaspoon pepper. Let stand, stirring occasionally, 20 minutes.
- Meanwhile, cook orecchiette in a pasta pot of boiling salted water (3 tablespoons salt for 6 qt water) until al dente.
- Drain pasta and toss with tomato salsa. Season with salt and pepper and dollop with ricotta.
- Per serving: 593 calories, 15g fat (5g saturated), 24mg cholesterol, 491mg sodium, 93g carbohydrates, 6g fiber, 22g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 566.2 Kcal (2371 kJ) | ||
| Calories from fat | 141.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.7g | 24% | |
|---|---|---|---|
| Cholesterol | 26.93mg | 9% | |
| Sodium | 56.71mg | 2% | |
| Potassium | 556.04mg | 12% | |
| Total Carbs | 87.12g | 29% | |
| Sugars | 10.73g | 43% | |
| Dietary Fiber | 7.14g | 29% | |
| Protein | 20.23g | 40% | |
| Vitamin C | 27.1mg | 45% | |
| Iron | 2.6mg | 15% | |
| Calcium | 135.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 153.75 Kcal (644 kJ) | ||
| Calories from fat | 38.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.26g | 24% | |
|---|---|---|---|
| Cholesterol | 7.31mg | 9% | |
| Sodium | 15.4mg | 2% | |
| Potassium | 150.99mg | 12% | |
| Total Carbs | 23.66g | 29% | |
| Sugars | 2.91g | 43% | |
| Dietary Fiber | 1.94g | 29% | |
| Protein | 5.49g | 40% | |
| Vitamin C | 7.4mg | 45% | |
| Iron | 0.7mg | 15% | |
| Calcium | 36.9mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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