Recipe
Ricotta Tomato Arugula Bowl
Creamy ricotta with grape tomatoes, arugula, basil, and toasted pine nuts.
Ingredients
- 200 g Ricotta cheese
- 120 g Grape tomatoes
- 60 g Arugula
- 10 g Basil
- 15 g Olive oil
- 15 g Pine nuts
Steps
- Rinse arugula and grape tomatoes, then halve the tomatoes.
- Whisk ricotta with olive oil and torn basil until smooth.
- Toast pine nuts in a dry skillet until golden.
- Toss arugula and tomatoes with the ricotta mixture.
- Spoon into bowls and top with pine nuts.
Per serving
145 kcal · protein 5.1 g · carbs 6.6 g · fat 11.4 g
Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.
Diet and allergens
Contains: dairy, nuts
Labels: vegetarian, gluten-free, egg-free, shellfish-free, soy-free
Tags come from the ingredient foods. Check packaged ingredients for your own allergies.
Educational information only, not medical or dietary advice. Consult a qualified health professional for personal nutrition guidance.