Garden Vegetable & Ricotta Fusilli

Garden Vegetable & Ricotta Fusilli


A delicious creamy pasta dish full of healthy vegetables and herbs. A meal the whole family will love.


package Fusilli
2 tbsp olive oil
2 green onions
1/2 red bell pepper
3/4 cup zucchini, chopped
1/2 cup ricotta cheese
tsp thyme leaves
to taste salt and pepper


  • In a large stock pan of boiling water, cook the pasta as directed on package. Drain and set aside.
  • Slice onions and red bell peppers.
  • In a large sauté pan with deep sides, warm the oil over medium heat. Add in the green onions, bell peppers, zucchini and a bit of salt and pepper to taste. Stir and sauté until the veggies start to soften, about 3 minutes.
  • In a small bowl combine the ricotta, thyme leaves and a bit of pepper. Stir to incorporate.
  • Turn the heat down to low and add the pasta into the pan with the ricotta mixture. Stir well until all is well combined and cook 2 more minutes.
  • Turn off heat and serve in deep bowls.
  • Allergene_Egg