Pasta with ricotta and vegetables

4 servings

35 minutes

Pasta with ricotta and vegetables is a true celebration of Italian cuisine. Its delicate flavor, where creamy ricotta harmoniously intertwines with the vibrant notes of fresh vegetables, creates a perfect blend of softness and freshness. The dish's origins trace back to the traditions of southern Italy, where ricotta is used to add airiness and lightness to dishes. Sautéed tomatoes, sweet peppers, and onions fill the pasta with the warmth of Mediterranean aromas, while a pinch of thyme adds refined spice. This versatile dish is suitable for a cozy family dinner as well as a light lunch. The magnificent combination of fresh ingredients makes it not only tasty but also nutritious. It is best served hot, sprinkled with grated cheese to fully reveal all the flavor nuances.

Energy value per serving

• Calories: 356.2
• Proteins: 14.3g
• Fats: 8.9g
• Carbohydrates: 53.8g

Ingredients

• Paste: 250 g
• Ricotta cheese: 250 g
• Tomatoes: 2 pc
• Sweet pepper: 1 pc
• Onion: 1 pc
• Thyme: to taste
• Grated cheese: to taste

Cooking steps

1. Boil pasta.

   Required ingredients:

   • Paste: 250 g

2. Fry the vegetables in sunflower oil. Add ricotta, grated cheese, and thyme. Add spices to taste.

   Required ingredients:

   • Tomatoes: 2 pieces
   • Sweet pepper: 1 piece
   • Onion: 1 piece
   • Ricotta cheese: 250 g
   • Grated cheese:  to taste
   • Thyme:  to taste

3. Put the pasta in the pan and stir. Cook until ready.

   Required ingredients:

   • Paste: 250 g