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Preparation
in 10 minutes
Cooking
in 25 minutes
- 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.
Ingredients
package
2
tbsp
olive oil
2
scallions
1/2
red bell pepper
3/4
cup
zucchini, chopped
1/2
cup
ricotta cheese
tsp
thyme leaves
to taste
salt and pepper
Nutritional & Dietary
Gluten free
No eggs added
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Wheat free
Vegetarian
Nutrition
Per 100g
Energy
490 kj
116 kcal
Carbs
20 g
Fat
2 g
Protein
5 g
