10 Ingredients
  • 2 pints cherry or grape tomatoes (4 cups), any color, halved or quartered if large
  • 2 small red, yellow, or orange bell peppers, diced medium
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 1 garlic clove, minced
  • coarse salt
  • ground pepper
  • 3/4 pound medium pasta shells
  • 1/2 cup fresh basil leaves, torn if large
  • 1/2 cup ricotta, for serving
Nutrition
490
25% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

24% 15

Saturated

11% 2

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

25% 75

Carbs (net)

- 69

Fiber

26% 6

Sugars

- 9

Sugars, added

- 0

Protein

27% 13

Cholesterol

- 0

Sodium

33% 803

Calcium

5% 52

Magnesium

19% 76

Potassium

22% 759

Iron

12% 2

Zinc

11% 2

Phosphorus

32% 223

Vitamin A

19% 175

Vitamin C

168% 101

Thiamin (B1)

12% 0

Riboflavin (B2)

8% 0

Niacin (B3)

16% 3

Vitamin B6

23% 0

Folate equivalent (total)

18% 71

Folate (food)

- 71

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

20% 4

Vitamin K

49% 39
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