Hearty, healthy, calcium-rich and tasty.
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ingredients
2
cup rotini or fusilli pasta
2
tsp each butter and olive oil
1
cup each onion, red pepper, zucchini and mushrooms, chopped
3
large garlic cloves, minced
1
tsp each oregano and parsley
475
g container, Ricotta cheese
½
cup parmesan cheese
½
to ¾ cup milk
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directions
Step 1
Cook pasta in large heavy saucepan.
Step 2
Meanwhile, heat butter and oil in a skillet over medium heat. Sauté onion until transparent. Add vegetables, herbs and garlic. Sauté 5 minutes.
Step 3
Add sautéed vegetables to drained pasta in saucepan. In skillet, mix together Ricotta and Parmesan and heat through.
Step 4
Blend into pasta mixture. Thin with milk as needed. Season with salt and pepper.