SPINACH, RICOTTA AND ROASTED RED PEPPER SAUCE
Yield Portion Size
12 portions
()
| 3 cups | |
| 2 cups |
Spinach, wilted
|
| 1 cup |
Roasted red peppers
|
| 1 cup |
Ricotta cheese
|
View Nutrition Information
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 66 mg | 7% |
| Carbohydrate | 6 g | 2% |
| Cholesterol | 10 mg | 3% |
| Total Fat | 3 g | 5% |
| Iron | 1 mg | 8% |
| Potassium | 43 mg | 0% |
| Calories | 65 kcal | 3% |
| Sodium | 310 mg | 13% |
| Protein | 3 g | 7% |
| Polyunsaturated Fat | 0 g | 0% |
| Saturated Fat | 2 g | 9% |
| Dietary Fiber | 1 g | 4% |
| Vitamin C | 11 mg | 18% |
| Vitamin A | 837 iu | 17% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Place a medium-size saucepan over a medium flame.
-
Step 2
Bring marinara sauce to a boil.
-
Step 3
Add spinach and roasted red pepper. Stir until completely incorporated. Cook for 5 minutes.
-
Step 4
Finish with ricotta cheese.
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