Pasta con le Verdure e Salsa di Ricotta

Pasta con le Verdure e Salsa di Ricotta is a delightful vegetarian dish that combines al dente pasta with a medley of seasonal vegetables, all enveloped in a creamy ricotta sauce. This colorful and flavorful meal is perfect for a cozy dinner, bringing the taste of Italy to your table.

Ingredients

• Pasta (fusilli or penne) - 200 grams
• Zucchini - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Carrot - 1 medium, diced
• Cherry tomatoes - 150 grams, halved
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Fresh basil - 10 grams, chopped
• Ricotta cheese - 150 grams
• Parmesan cheese - 30 grams, grated
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the diced zucchini, red bell pepper, and carrot to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.
4. Stir in the halved cherry tomatoes and cook for an additional 3-4 minutes until they soften slightly.
5. In a bowl, combine the ricotta cheese, grated Parmesan, chopped basil, salt, and black pepper. Mix well until creamy.
6. Add the cooked pasta to the skillet with the vegetables. Pour in the ricotta mixture and a little reserved pasta water, stirring until everything is well combined and heated through.
7. Adjust the seasoning with more salt and pepper if needed. Serve warm, garnished with extra basil and grated Parmesan.

Nutrition

• Calories: 550
• Protein: 20 g
• Carbs: 70 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 40 mg
• Total Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Good source of protein and calcium from ricotta cheese.

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