Total Time
20mins
Prep 10 mins
Cook 10 mins

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)

Ingredients Nutrition

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

(2)
Most Helpful

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.

LizP February 06, 2007

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.)

echo echo September 26, 2005

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