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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in skillet over medium high heat. | 2. Add red and yellow peppers and saute 3 to 4 minutes, stirring frequently. | 3. Season with pepper flakes and freshly ground pepper. | 4. Add eggplant and garlic and cook for two more minutes. | 5. Add tomatoes and oregano and cook five more minutes. | 6. Meanwhile, cook perciatelli in boiling salted water until al dente, drain and reserve 1 cup of pasta water. | 7. Add the hot pasta to the skillet and toss. | 8. Add ricotta, basil, butter and pasta water, stir well, bring to a boil and cook two minutes. | 9. Taste, adjust seasoning and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
yellow pepper	2		peeled cored seeded cut	-	-	-	-
red pepper	2		peeled cored seeded cut	2.5	0.5506	0.1169	0.0275
hot red pepper flake	1/4	teaspoon		302.6007	0.0	67.3202	1.7
black pepper			ground	-	-	-	-
eggplant	3/4		peeled cut	-	-	-	-
garlic	2	teaspoons	chopped	8.344	1.8514	0.3562	0.027999999999999997
tomato	3	cups	canned crushed	124.2	27.54	6.48	1.08
oregano	1/4	teaspoon	dried	0.6625	0.1723	0.0225	0.0107
perciatelli	3/4	lb		302.6007	0.0	67.3202	1.7
ricotta cheese	1/2	cup		215.76	3.7696	13.9624	16.0952
basil	1	cup	chopped	5.52	0.636	0.7559999999999999	0.1536
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.