I call this MY DINNER IN A BAG. I park next to the Farmer’s market, grab my basket and pick whatever vegetables look good to me. Race home, boil water and 15 minutes later I have a healthy and homemade dinner. You can vary this dish by using whatever vegetables are in season.
The creamy and rich homemade cheese all gooey and folded into the pasta is simply heavenly and is a perfect way to end the day.
Summer Vegetable and Ricotta Pasta
Servings
4 Servings
Ingredients
- 1 pound pasta cooked al dente (I use whole wheat pasta)
- Best quality extra virgin olive oil
- 2 cups grated zucchini I use a box grater
- 1 cup grated onion
- 1 cup grated carrots
- 1 cup grated beets
- 2 cups kale
- 2 cups halved cherry tomatoes
- 2 tablespoons chopped garlic
- ½ cup torn basil leaves
- ¼ cup chopped flat leaf parsley
- 1 ½ cups ricotta cheese see recipe
- Kosher salt and freshly cracked pepper
Instructions
- Place a large sauté pan, lightly coated with olive oil, over medium heat.
- Sauté the vegetables until they are slightly wilted and lightly golden brown (be sure to season the vegetables with salt and pepper)
- Toss the vegetables, cheese and herbs with the pasta. Drizzle with additional evoo and freshly cracked pepper.
You can get the ricotta recipe here http://www.joyofkosher.com/recipes/homemade-ricotta-cheese-2/
HI Karen
We try when we are able, but we can’t do it all on recipes. Have you tried plugging them to Calorie Counter?
Could you possibly give the “calorie
count” on the recipes it sure would help, thank you.
about 1 pound of each vegetable. evoo is EXTRA VIRGIN OLIVE OIL!
Can you please list approximately how many onions, carrots, beets and zucchini make up? Also what is ‘evoo’?
The directions call for grating all the veggies, but the picture shows them diced. I think I’ll follow the photo’s example.
This looks like a very nice recipe. Where is the recipe for the home made ricotta? I cant buy kosher ricotta cheese where I live and would love to get a recipe.
Sounds delicious. Printing out to make sometime.
Would love to receive more recipes from chef Laura