Ten Minute Pasta

ellie_'s Note:

I came across this recipe and thought it looked great for a harried week night supper. I also think this is very adaptable to what is on hand in the frige. Recipe source: Redbook (July 2005)

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1/2 cup ricotta cheese
• 1 cup vegetable broth (or chicken broth or white wine)
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 thin asparagus spears, cut into 1 1/2-inch pieces
• 1 cup zucchini, diced
• 1 cup summer yellow squash, diced
• 1 (10 ounce) package frozen peas and carrots (or other frozen mixed vegetables)
• 1 lb fettuccine
• 1/2 pint grape tomatoes, halved (or left whole if small)
• 1/4 cup pine nuts, toasted
• 1/3 cup parmesan cheese, grated
• basil leaves, torn

Directions:

1. Over high heat heat a large pot of water to boiling.
2. While water is heating up, in a food processor puree ricota, broth, butter, salt and pepper and then pour into a large serving bowl.
3. Add pasta to boiling water, after 5 minutes add vegetables (asparagus, zucchini, squash and frozen peas and carrots) and finish cooking until pasta is done. Drain well.
4. Toss pasta with vegetables and the reserved sauce. Add tomatoes, pine nuts, parmesan and basil and toss again.

Reviews

[LizP]

This is a GREAT MEAL! I am doing Weight Watchers and I adapted it a little. I used Fat Free Ricotta Cheese and Barilla Plus pasta. The entire meal was only 7 points and tasted so delicious. This is going to be a regular meal, even when the diet is done.

[echo echo]

I made this using cottage cheese rather than ricotta, but since it's pureed anyway, I don't think it really made a difference. I use 2 zucchini, no summer squash, plus a pkg of frozen spinach rather than peas and carrots. As the recipe states, it's very adaptible to whatever you have on hand. I used a good 1/4 cup basil and also added oregano and a bit of thyme. This turned out to be a very easy supper to make using whatever's on hand. I'm sure I'll make it often. (Also tasty, I might add.)