Gemelli with Tomatoes, Olives, and Ricotta recipes

Gemelli with Tomatoes, Olives, and Ricotta recipes
12 Ingredients
  • coarse salt
  • 8 ounces gemelli (or fusilli or penne)
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 10 sun-dried tomatoes in oil, drained
  • 1 tablespoon red-wine vinegar
  • 2 teaspoons salt-packed capers, rinsed
  • 2 garlic cloves, coarsely chopped
  • freshly ground pepper
  • 1/2 cup grape tomatoes, quartered
  • 1/3 cup Kalamata olives, pitted and halved
  • 1/3 cup fresh basil, torn
  • ricotta cheese
Nutrition
323
16% daily value
6 servings
                                       
                                            vegetarian
     

Fat

31% 20

Saturated

14% 3

Trans

- 0

Monounsaturated

- 14

Polyunsaturated

- 2

Carbs

10% 31

Carbs (net)

- 29

Fiber

8% 2

Sugars

- 1

Sugars, added

- 0

Protein

11% 6

Cholesterol

- 0

Sodium

4% 85

Calcium

2% 24

Magnesium

7% 28

Potassium

4% 211

Iron

6% 1

Zinc

6% 1

Phosphorus

12% 85

Vitamin A

2% 14

Vitamin C

9% 8

Thiamin (B1)

4% 0

Riboflavin (B2)

4% 0

Niacin (B3)

6% 1

Vitamin B6

7% 0

Folate equivalent (total)

3% 11

Folate (food)

- 11

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

19% 3

Vitamin K

15% 18

Sugar alcohols

- 0

Water

- 30
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