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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. CUT a shallow “X” on the bottom of each tomato. Place tomatoes into boiling water and blanch for 15 seconds. Immediately cool in ice water. | 2. Remove core, skin and seeds from tomatoes and dice. Place in a bowl and add 1/4 cup of olive oil, chopped basil and chopped garlic. | 3. BLEND ricotta cheese with chopped marjoram; season to taste with salt and pepper. | 4. Toss tomato mixture in a hot skillet. When mixture is hot, stir in Ricotta cheese blend. | 5. ADD hot, drained pasta to tomato/cheese mixture. Stir to thoroughly blend. Add salt and pepper to taste. Top with Romano cheese and chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	4			88.56	19.1388	4.3296	0.9840000000000001
basil leaf	8		chopped	302.6	0.0	67.32	1.7
extra virgin olive oil	1/4	cup		302.6	0.0	67.32	1.7
ricotta cheese	1	cup		431.52	7.5392	27.9248	32.1904
marjoram	1/2	teaspoon	chopped	0.813	0.1817	0.038	0.0211
penne rigate	12	ounces	cooked	302.6	0.0	67.32	1.7
romano cheese	1/4	cup	grated	-	-	-	-
garlic clove	1		peeled chopped	302.6	0.0	67.32	1.7
salt				-	-	-	-
black pepper			ground	-	-	-	-
parsley			chopped	-	-	-	-

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