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Add a photoA healthy vegetarian meal that is made in one skillet. It can be adapted to whatever leftover vegetables you have on hand or whatever fresh vegetables are in season. You can also customize this by using fresh herbs or the dry herb of your choice.
Ingredientes
- 8 oz. ricotta cheese
- 13.5 oz. Whole Grain pasta, any type
- 2 T oil, canola, olive or vegetable
- 2 cloves garlic, minced
- 1/2 to 1 t red pepper flakes
- 1 cup zucchini, chopped
- 1 cup yellow squash, chopped
- 1 large red onion, chopped
- 2 cups eggplant, peeled and chopped
- 1 cup frozen peas
- 1 28 oz can chopped tomatoes
- 1 T fresh thyme, minced
Direcciones
- Bring a large pot of water to boil and cook pasta according to package directions.Drain pasta but reserve 1 cup pasta water. Heat 2 T oil in saute pan and beginning with red pepper flakes, onion, garlic and squash, saute vegetables until soft but crisp. Add eggplant then canned tomato and thyme. Lastly add frozen peas. Simmer briefly until mixture comes together like a sauce. Add cooked pasta and stir. If the pasta seems dry add a little of the hot pasta cooking water. Dot the top of the pasta with ricotta cheese and cover, cooking on low heat until cheese melts. Serve immediately with crusty bread and sliced fruit.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 6 servings | |
| Calories 351 | |
| Calories from Fat 59 | 17% |
| Total Fat 6.67g | 8% |
| Saturated Fat 2.83g | 11% |
| Trans Fat 0.04g | |
| Cholesterol 15mg | 5% |
| Sodium 117mg | 5% |
| Potassium 458mg | 13% |
| Total Carbs 57.9g | 15% |
| Dietary Fiber 4.8g | 16% |
| Sugars 6.0g | 4% |
| Protein 14.92g | 24% |
