Bruschetta-Ricotta Sauce and Pasta Recipe
Try this Bruschetta-Ricotta Sauce and Pasta Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- pepper
- olive oil
- mushrooms
- garlic
- pasta
- cloves
- tomato
- clove
- dried parsley
- baby spinach leaves
- small onion
- ingredients 1/2 cup cooked whole wheat penne pas chopped shopping list 1/2 clove elephant ear garlic. chopped (i bought this by mistake!) shopping list or 2-3 cloves garlic, chopped shopping list 4 oz. chopped mushrooms shopping list 1/4 tsp dried basil1/4 tsp. shopping list crazy jane's mixed-up pe
- whole wheat penne
- dried basil1
- pickled
- artichokes
- low-fat ricotta cheese
- Carbohydrate 308.166684046 g
- Cholesterol 406.05 mg
- Fat 22.755443065225 g
- Fiber 10.1523704430849 g
- Protein 78.9253765145625 g
- Saturated Fat 7.96880748231948 g
- Serving Size 1 1 recipe (987g)
- Sodium 445.453694906232 mg
- Sugar 298.014313602915 g
- Trans Fat 4.63576065276313 g
- Calories 1748 calories
Place the cooked pasta on two dinner plates and set aside. Heat the olive oil in a large skillet on medium-high. Add the chopped mushrooms, onions, basil, parsley, pepper, and garlic and saute, stirring often until the vegies begin to caramelize. Toss in the artichokes. Quickly stir in the ricotta cheese, and tomato basil garlic bruschetta and stir until combined and the cheese begins to bubble a bit. Add the baby spinach leaves and stir. Divide the bubbly sauce over the two plates of penne and serve.
