This dish is my new favorite. It is a very easy and simple dish that goes with most items already in your kitchen. I was lucky enough to have some ricotta leftover after making a vegetable lasagna that I went to find inspiration for a new meal to use it in.
Between what I saw online and what I had in my fridge and cabinets I created my own delicious recipe! It goes great with bread or breadsticks and can work with any variety of pasta and vegetable combinations. This is sure to be a new staple in my diet!
What you’ll need:
- Pasta (I used shells and mini penne on two different occasions.)
- Vegetables (I used zucchini, yellow squash, carrots, and red pepper.)
- Lemon Pepper Seasoning
- Olive Oil
Slice vegetables up. After the water for pasta is boiling, fry the vegetables all together in a pan with a little olive oil, lemon pepper seasoning, and salt. Stir occasionally. Cook pasta as directed.
Measure out enough ricotta cheese to cover your pasta and vegetables. Add a bit of butter and milk (If you have it on hand you could use heavy cream or an egg if you don’t mind consuming raw egg.) to your cheese to make it creamy and easy to coat your pasta dish. Add this to the dish before serving and mix well.