Pasta with Ricotta Cheese and Vegetables Recipe

Pasta with Ricotta Cheese and Vegetables picture

Summary

Cooking Time25 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Rotini8 Ounce (Preferably Whole Wheat)
 Olive oil1 Tablespoon
 Sliced green pepper1⁄2 Cup (8 tbs)
 Garlic1 Clove (5 gm), crushed
 Sliced mushrooms2 Cup (32 tbs)
 Chopped broccoli1 Cup (16 tbs)
 Corn kernels3⁄4 Cup (12 tbs), drained (Frozen / Canned)
 Halved cherry tomatoes1 Cup (16 tbs)
 Ricotta cheese1 Cup (16 tbs)
 Chopped green onions4
 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.
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