Fresh Tomato Basil And Ricotta Sauce

1. Combine the tomatoes, basil, onion and garlic.

2. Stir in the ricotta, oil and salt and pepper to taste.

3. Toss with hot pasta and serve at once.

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Nutrient	Quantity
Total fats	97.8452 g
Protein	41.9881 g
Carbohydrates	82.6245 g
Energy	1356.8191 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7436 g
Water	1083.0994 g
Aspartic acid	3.4183 g
Calcium, Ca	677.9789 mg
Lutein + zeaxanthin	678.8 g
Fiber, total dietary	16.9046 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	2327.48 g
Niacin	3.0893 mg
Vitamin A, RAE	502.08 g
Arginine	1.7588 g
Riboflavin	0.7141 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total saturated 20:1	0.1679 g
Glutamic acid	8.5377 g
Sodium, Na	1922.8863 mg
Fatty acids, total saturated 16:1 undifferentiated	2.0025 g
Total lipid (fat)	97.8452 g
Manganese, Mn	0.7185 mg
Fructose	0.2604 g
Proline	2.7828 g
Fatty acids, total saturated 16:0	16.2771 g
Fatty acids, total saturated 8:0	0.2951 g
Sucrose	0.198 g
Choline, total	92.59 mg
Sugars, total	58.0349 g
Serine	1.6149 g
Fatty acids, total saturated 10:0	0.5679 g
Fatty acids, total saturated 18:0	4.2707 g
Vitamin B-6	0.5866 mg
Selenium, Se	38.256 g
Ash	19.9934 g
Vitamin D	24.8 IU
Fatty acids, total saturated 18:1 undifferentiated	45.7777 g
Pantothenic acid	3.2779 mg
Phenylalanine	1.5669 g
Copper, Cu	0.5921 mg
Betaine	0.122 mg
Thiamin	0.3695 mg
Retinol	290.16 g
Methionine	0.7556 g
Iron, Fe	6.916 mg
Carbohydrate, by difference	82.6245 g
Phosphorus, P	555.56 mg
Folate, total	90.32 g
Tocopherol, gamma	0.4674 mg
Fatty acids, total saturated 4:0	1.4235 g
Alanine	1.4411 g
Cholesterol	126.48 mg
Valine	1.903 g
Fatty acids, total saturated 18:2 undifferentiated	6.3811 g
Glycine	0.9132 g
Carotene, alpha	421.2 g
Glucose (dextrose)	0.3964 g
Fatty acids, total saturated 14:0	3.3835 g
Zinc, Zn	3.386 mg
Isoleucine	1.6326 g
Fatty acids, total saturated 12:0	0.3918 g
Fatty acids, total polyunsaturated	7.1247 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	3.2936 g
Tocotrienol, alpha	0.008 mg
Vitamin A, IU	6950.1327 IU
Folate, DFE	90.32 g
Tryptophan	0.3661 g
Vitamin C, total ascorbic acid	142.7006 mg
Phytosterols	122.34 mg
Galactose	0.0324 g
Fatty acids, total saturated 20:0	0.2236 g
Fatty acids, total saturated 6:0	0.2306 g
Tyrosine	1.5861 g
Vitamin B-12	0.8432 g
Vitamin K (phylloquinone)	139.632 g
Fatty acids, total saturated	28.1924 g
Histidine	1.2444 g
Fatty acids, total monounsaturated	48.5691 g
Threonine	1.4609 g
Folate, food	90.32 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Vitamin D (D2 + D3)	0.496 g
Cryptoxanthin, beta	5.52 g
Vitamin D3 (cholecalciferol)	0.496 g
Vitamin E (alpha-tocopherol)	10.1738 mg
Magnesium, Mg	90.96 mg
Lysine	3.5768 g
Potassium, K	2824.2062 mg
Cystine	0.3361 g
Fluoride, F	0.22 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Olive oil	0.25 cup	477.36	0	54
Ricotta cheese	1 cup	431.52	7.5392	32.1904
Pasta	1 lb	312.9791	45.3593	10.478
Tomato	3 cups	124.2	27.54	1.08
Garlic Clove	1	0	0	0
Basil	0.5 cup	2.76	0.318	0.0768
red onion	2 tablespoons	8	1.868	0.02