Spaghetti with roasted vegetables and ricotta cheese

43 kcal

60 minutes

4 servings

Easy

Very Cheap

Tasty veggie spaghetti with ricotta cheese.

Ingredients

This is the list of ingredients to prepare 4 portions size of 425 grams.

1 pound of cherry tomatoes
3 garlic cloves
12 basil leaves
1 tbsp of olive oli
1 eggplant
2 raw squashes
200 grams of cooked whole-wheat pasta.

Preparation

Sauce:

500 grams of cherry tomatoes

3 cloves of garlic, peeled

1 tablespoon olive oil extra virgin

1/2 teaspoon salt

1/4 teaspoon ground black pepper

100 grams of ricotta cheese (skim)

12 basil leaves

Pasta:

200 g of whole-wheat pasta (ribbons)

2 squashes

1 medium eggplant

1/4 teaspoon salt

Cook pasta according to the instructions.

Preheat oven to 350-400 degrees of Faranheit.

Place the tomatoes and garlic on a baking tray lined with baking paper. Sprinkle garlic and tomatoes with olive oil, salt and pepper.

Finely dice the zucchini and eggplant bite-sized and place on a separate baking sheet covered with baking paper.

Sprinkle eggplant and zucchini with olive oil, salt and pepper.

Place tomatoes on top of the oven; zucchini and eggplant on the bottom.

Bake for 10 minutes, and then move down tomatoes; zucchini and eggplant on top.

Bake for another 10 minutes until the skin of the tomato gets wrinkled.

Then pull the tomatoes from the oven.

Bake the eggplant and zucchini over the next 5 to 10 minutes, until the vegetables are easily pierced with a fork.

Place the tomatoes, garlic, ricotta cheese and basil leaves in a blender until they are well mashed.

Add additional seasoning if necessary.

Add sauce to pasta, roasted eggplant and zucchini.

Enjoy!

Nutrition Values in 100 grams
Nutrition Values in one serving 425 grams

Calories
36 kcal

Protein
2 grams

Carbs
7 grams

Fat
0 grams

Fiber
1 grams

GDA
2%

Nutrition Values [g]

Energy [calories]

You can find a detailed list of the calorie count and nutrition values of the individual ingredients in 100 portion of the following recipe. If you want to modify this recipe, you can easily calculate the exact nutrition values of your new recipe using the Calorie Calculator. Calculate calories of the modified recipe (per 100 serving): Spaghetti with roasted vegetables and ricotta cheese »

	Calories [cal]	Mass [g]	Protein [g]	Fat [g]	Carbohydrates [g]
Tomato	9	29.43	0.26	0.15	1.53
Basil fresh	0	2.12	0.07	0.01	0.06
Eggplant raw	8	32.25	0.33	0.06	1.84
Squash raw includes skin ( summer zucchini)	4	23.07	0.28	0.07	0.72
Pasta (whole-wheat, cooked)	15	11.77	0.59	0.12	3.18
Summary:	36	98.65	1.53	0.41	7.32

Calories
184 kcal

Protein
7 grams

Carbs
32 grams

Fat
5 grams

Fiber
6 grams

GDA
9%

Nutrition Values [g]

Energy [calories]

You can find a detailed list of the calorie count and nutrition values of the individual ingredients in 425 portion of the following recipe. If you want to modify this recipe, you can easily calculate the exact nutrition values of your new recipe using the Calorie Calculator. Calculate calories of the modified recipe (per 425 serving): Spaghetti with roasted vegetables and ricotta cheese »

	Calories [cal]	Mass [g]	Protein [g]	Fat [g]	Carbohydrates [g]
Tomato	36	125.07	1.13	0.63	6.5
Garlic	3	2.25	0.14	0.01	0.65
Basil fresh	2	9.01	0.28	0.06	0.24
Olive oil	31	3.5	0	3.49	0.01
Eggplant raw	33	137.08	1.38	0.26	7.81
Squash raw includes skin ( summer zucchini)	17	98.06	1.19	0.31	3.05
Pasta (whole-wheat, cooked)	62	50.03	2.5	0.5	13.51
Summary:	184	425	6.62	5.26	31.77