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Pasta With Ricotta Cheese And Vegetables

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Ingredients
  Rotini 8 Ounce (Preferably Whole Wheat)
  Olive oil 1 Tablespoon
  Sliced green pepper 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), crushed
  Sliced mushrooms 2 Cup (32 tbs)
  Chopped broccoli 1 Cup (16 tbs)
  Corn kernels 3⁄4 Cup (12 tbs), drained (Frozen / Canned)
  Halved cherry tomatoes 1 Cup (16 tbs)
  Ricotta cheese 1 Cup (16 tbs)
  Chopped green onions 4
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) Cook the rotini al dente for 8 to 10 minutes. Drain and set aside.
2) In a saucepan, heat oil and saute green peppers and garlic on medium flame until they soften.
3) Add in mushrooms and cook till they become tender. Add in broccoli and corn, cover and cook till broccoli is barely done.
4) Add in cherry tomatoes, ricotta cheese, green onions and cook for 2 minutes.
5) Toss in the pasta, add salt and pepper.

SERVING
6) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Healthy
Cook Time: 
25 Minutes
Servings: 
4

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