Pasta ricotta e pomodorini
TM5 TM6

Pasta ricotta e pomodorini

4.3 (164 ratings)

Ingredients

  • 40 g di Parmigiano Reggiano a pezzi (2-3 cm)
  • 50 g di cipolla in quarti
  • 30 g di olio extravergine di oliva
  • 450 g di pomodori ciliegino a metà
  • 1 pizzico sale
  • 320 g di pasta secca tipo farfalle
  • 100 g di insalata valeriana tipo songino, lavata e asciugata
  • 200 g di ricotta vaccina, scolata dal siero

Nutrition
per 1 porzione
Calories
1807 kJ / 432 kcal
Protein
15.9 g
Carbohydrates
63.4 g
Fat
14.5 g
Fibre
4.9 g

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