Spicy tomato pasta with ricotta and thyme is a flavorful and comforting dish that marries the heat of red hot chili peppers with the savory sweetness of tomatoes. Enhanced with creamy ricotta and fragrant thyme, this pasta recipe is perfect for spice lovers and those looking for a quick yet satisfying meal.
- Adjust the amount of chili peppers based on your heat preference. Remove seeds for a milder flavor.
- Fresh thyme can be replaced with dried thyme if necessary; use about one-third of the amount.
- Using high-quality canned tomatoes can significantly enhance the flavor of the sauce.
- Reserve some pasta water to thin out the sauce if it becomes too thick.
- Stir the ricotta cheese gently into the cooked pasta to maintain its creamy texture.
This spicy tomato pasta with ricotta and thyme offers a delightful dance of flavors – from the fiery kick of chili peppers to the creamy smoothness of ricotta. Whether served for a quick weeknight dinner or an impressive dish for guests, this recipe is sure to become a favorite.
Nutrition Facts | |
---|---|
Serving Size | 320 grams |
Energy | |
Calories 120kcal | 6% |
Protein | |
Protein 8g | 5% |
Carbohydrates | |
Carbohydrates 16g | 4% |
Fiber 6g | 15% |
Sugar 9g | 9% |
Fat | |
Fat 7g | 9% |
Saturated 2.69g | 9% |
Cholesterol 13mg | - |
Vitamins | |
Vitamin A 100ug | 11% |
Choline 27mg | 5% |
Vitamin B1 1.20mg | 100% |
Vitamin B2 0.23mg | 17% |
Vitamin B3 1.87mg | 12% |
Vitamin B6 0.41mg | 24% |
Vitamin B9 36ug | 9% |
Vitamin B12 0.13ug | 5% |
Vitamin C 60mg | 65% |
Vitamin E 1.51mg | 10% |
Vitamin K 9ug | 7% |
Minerals | |
Calcium, Ca 210mg | 16% |
Copper, Cu 0.18mg | 20% |
Iron, Fe 1.81mg | 16% |
Magnesium, Mg 36mg | 9% |
Phosphorus, P 140mg | 11% |
Potassium, K 630mg | 19% |
Selenium, Se 9ug | 16% |
Sodium, Na 280mg | 18% |
Zinc, Zn 0.99mg | 9% |
Water | |
Water 290g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
Ideal for weeknight dinners or special gatherings.
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