Roasted Red Bell Pepper And Ricotta Sauce

1. Puree ricotta, roasted red peppers, oil, Parmesan, and garlic in a food processor.

2. Stir in parsley and oregano. Toss with hot pasta and serve.

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Nutrient	Quantity
Total fats	110.3904 g
Protein	53.8414 g
Carbohydrates	33.0639 g
Energy	1318.5589 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.9148 g
Water	486.6922 g
Aspartic acid	4.8236 g
Calcium, Ca	963.0547 mg
Lutein + zeaxanthin	1834.3588 g
Fiber, total dietary	3.3337 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	1587.3055 g
Niacin	3.0324 mg
Vitamin A, RAE	639.7537 g
Arginine	2.8884 g
Riboflavin	1.0111 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0016 g
Fatty acids, total saturated 20:1	0.1717 g
Glutamic acid	10.9466 g
Sodium, Na	437.9623 mg
Fatty acids, total saturated 16:1 undifferentiated	2.9462 g
Total lipid (fat)	110.3904 g
Manganese, Mn	0.4213 mg
Fructose	0.0028 g
Proline	4.7262 g
Fatty acids, total saturated 16:0	23.4878 g
Fatty acids, total saturated 8:0	0.5088 g
Sucrose	0.0023 g
Choline, total	98.0336 mg
Sugars, total	11.8157 g
Serine	2.615 g
Fatty acids, total saturated 10:0	0.9801 g
Fatty acids, total saturated 18:0	6.5505 g
Vitamin B-6	1.2014 mg
Selenium, Se	64.8361 g
Ash	6.5709 g
Vitamin D	42.5242 IU
Fatty acids, total saturated 18:1 undifferentiated	50.8323 g
Pantothenic acid	1.3374 mg
Phenylalanine	2.4994 g
Copper, Cu	0.3592 mg
Betaine	0.0785 mg
Thiamin	0.2076 mg
Retinol	499.4836 g
Methionine	1.246 g
Iron, Fe	4.7755 mg
Carbohydrate, by difference	33.0639 g
Phosphorus, P	796.993 mg
Folate, total	110.0663 g
Tocopherol, gamma	0.5496 mg
Fatty acids, total saturated 4:0	2.449 g
Alanine	2.3007 g
Cholesterol	217.8736 mg
Valine	3.124 g
Fatty acids, total saturated 18:2 undifferentiated	6.9012 g
Glycine	1.4137 g
Carotene, alpha	71.4907 g
Glucose (dextrose)	0.0048 g
Fatty acids, total saturated 14:0	5.83 g
Zinc, Zn	5.6868 mg
Isoleucine	2.6438 g
Tocopherol, delta	0.0023 mg
Fatty acids, total saturated 12:0	0.6795 g
Fatty acids, total polyunsaturated	7.816 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	5.4181 g
Vitamin A, IU	4433.5653 IU
Folate, DFE	110.0663 g
Tryptophan	0.5871 g
Vitamin C, total ascorbic acid	295.2813 mg
Phytosterols	120.2275 mg
Galactose	0.0004 g
Fatty acids, total polyunsaturated 18:1 c	0.0018 g
Fatty acids, total saturated 20:0	0.2236 g
Fatty acids, total saturated 6:0	0.4003 g
Tyrosine	2.5949 g
Vitamin B-12	1.5008 g
Vitamin K (phylloquinone)	191.1825 g
Fatty acids, total saturated	42.9829 g
Histidine	2.0383 g
Fatty acids, total monounsaturated	54.9665 g
Threonine	2.3555 g
Folate, food	110.0663 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Vitamin D (D2 + D3)	0.8505 g
Cryptoxanthin, beta	79.3961 g
Vitamin D3 (cholecalciferol)	0.8505 g
Vitamin E (alpha-tocopherol)	9.6908 mg
Magnesium, Mg	98.8944 mg
Lysine	5.8813 g
Potassium, K	1161.2961 mg
Cystine	0.4978 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	0.25 cup	477.36	0	54
Ricotta cheese	15 ounces	739.9218	12.9274	55.1965
Parmesan cheese	1 tablespoon	18.5	2	0.25
Parsley	2 tablespoons	2.736	0.4811	0.06
Oregano	0.25 teaspoon	0.6625	0.1723	0.0107
Garlic Clove	1	0	0	0
red pepper	7 ounces	79.3786	17.4831	0.8732