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Pasta With Ricotta Cheese And Vegetables

Italian.Chef's picture
  Rotini 1⁄2 Pound (Spiral Pasta)
  Olive oil 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Green peppers 1⁄2 Cup (8 tbs), sliced
  Mushrooms 2 Cup (32 tbs), sliced
  Corn kernels 3⁄4 Cup (12 tbs)
  Broccoli 1 Cup (16 tbs), cut in small pieces
  Cherry tomatoes 1 Cup (16 tbs), halved
  Ricotta cheese 1 Cup (16 tbs)
  Green onions 4 , chopped
  Salt To Taste
  Pepper To Taste

Cook in boiling water until al dente (firm to the bite).
Meanwhile, prepare sauce.
Heat in large pan.
Saute until tender.
Add and saute until done.
Add to above, cover, and cook until broccoli is just cooked, approx 5 minutes.
Add to above and cook until entire mixture is hot.
Add rotini, toss, and serve.

Recipe Summary

Side Dish

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2068 Calories from Fat 509

% Daily Value*

Total Fat 59 g90.4%

Saturated Fat 22.7 g113.4%

Trans Fat 0 g

Cholesterol 125.5 mg41.8%

Sodium 848.4 mg35.3%

Total Carbohydrates 315 g105.2%

Dietary Fiber 59.1 g236.5%

Sugars 33.1 g

Protein 93 g185.5%

Vitamin A 115.4% Vitamin C 463.9%

Calcium 68.1% Iron 47.2%

*Based on a 2000 Calorie diet

Pasta With Ricotta Cheese And Vegetables Recipe