Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 228 kcal | 11% |
| Fat | 10.3 g | 15% |
| of which saturates | 2.1 g | 10% |
| Carbohydrate | 27.9 g | 11% |
| of which sugars | 1.7 g | 2% |
| Fibre | 2.8 g | — |
| Protein | 8.0 g | 16% |
| Salt | 0.98 g | 16% |
Open Food Facts, ODbL, record updated 14 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
ingredients 62% cooked riccioli pasta (durum wheat semolina, water), rapeseed oil, 5% regato cheese (regato cheese (milk), potato starch), basil, water, 3,5% spinach, lemon juice, pecorino cheese (milk), 1% pine nuts, red wine vinegar, salt, garlic purée, sugar, cracked black pepper, preservative: potassium sorbate, acid: citric acid,
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Prices reported by shoppers
| Date | Price | City |
|---|---|---|
| 25 June 2024 | £1.49 | Portsmouth |
Prices are entered by Open Prices contributors from receipts and shelf labels; they vary by shop and by date.
Source: Open Prices (Open Food Facts), ODbL
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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