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–+ servings
vegetables and pasta

Summer Vegetable and Ricotta Pasta

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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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.