Buckwheat Pasta with Summer Squash, Tomatoes, and Ricotta

Buckwheat Pasta with Summer Squash, Tomatoes, and Ricotta
11 Ingredients
  • ¼ c. extra-virgin olive oil
  • 2 tbsp. extra-virgin olive oil
  • 1 lb. mixed yellow summer squash and zucchini
  • 1 medium red onion
  • 1 pt. grape tomatoes
  • 1 pinch crushed red pepper
  • Sea salt
  • ¼ c. dry white wine
  • 1½ lb. dried buckwheat pasta
  • 4 c. baby spinach
  • 1 c. fresh ricotta
Nutrition
498
25% daily value
8 servings
                                       
                                            balanced, vegetarian
     

Fat

24% 16

Saturated

22% 4

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

24% 71

Carbs (net)

- 67

Fiber

19% 5

Sugars

- 7

Sugars, added

- 0

Protein

33% 17

Cholesterol

5% 16

Sodium

2% 44

Calcium

11% 113

Magnesium

19% 79

Potassium

14% 677

Iron

11% 2

Zinc

19% 2

Phosphorus

39% 271

Vitamin A

10% 92

Vitamin C

31% 28

Thiamin (B1)

13% 0

Riboflavin (B2)

21% 0

Niacin (B3)

15% 2

Vitamin B6

32% 0

Folate equivalent (total)

17% 68

Folate (food)

- 68

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

21% 3

Vitamin E

14% 2

Vitamin K

32% 38

Sugar alcohols

- 0

Water

- 202
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