12 Ingredients
  • 1½ c. part-skim ricotta cheese
  • ¼ c. finely grated Pecorino Romano cheese
  • 1 green onion
  • salt
  • Pepper
  • 12 whole roasted red piquillo peppers
  • ½ c. packed fresh basil leaves
  • ½ c. packed fresh flat-leaf parsley leaves
  • 1 tbsp. water
  • 3 tbsp. extra-virgin olive oil
  • 2 yellow summer squash
  • 2 tbsp. pine nuts
Nutrition
405
20% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, vegetarian, gluten-​free
     

Fat

43% 28

Saturated

55% 11

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 3

Carbs

8% 25

Carbs (net)

- 17

Fiber

32% 8

Sugars

- 11

Sugars, added

- 0

Protein

37% 18

Cholesterol

19% 56

Sodium

56% 1354

Calcium

36% 358

Magnesium

20% 85

Potassium

23% 1081

Iron

17% 3

Zinc

22% 2

Phosphorus

50% 351

Vitamin A

26% 234

Vitamin C

343% 308

Thiamin (B1)

24% 0

Riboflavin (B2)

36% 0

Niacin (B3)

16% 3

Vitamin B6

82% 1

Folate equivalent (total)

23% 93

Folate (food)

- 93

Folic acid

- 0

Vitamin B12

17% 0

Vitamin D

73% 11

Vitamin E

23% 3

Vitamin K

154% 184

Sugar alcohols

- 0

Water

- 506
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