A vibrant and flavorful one-pot pasta dish loaded with summer vegetables and creamy ricotta cheese. This Pasta Primavera is quick and easy to prepare, making it a perfect weeknight meal for the whole family.
Ingredients: 8 oz pasta. 2 cups cherry tomatoes, halved. 1 zucchini, thinly sliced. 1 yellow squash, thinly sliced. 1 bell pepper, thinly sliced. 1/2 cup peas. 4 cloves garlic, minced. 4 cups vegetable broth. 1/2 cup ricotta cheese. 1/4 cup grated Parmesan cheese. 2 tablespoons olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.
Instructions: In a large pot, combine pasta, cherry tomatoes, zucchini, yellow squash, bell pepper, peas, garlic, vegetable broth, olive oil, salt, and pepper. Bring to a boil over high heat, then reduce to a simmer and cook uncovered, stirring occasionally, for about 10-12 minutes or until pasta is cooked and vegetables are tender. Once cooked, remove from heat and stir in ricotta cheese and grated Parmesan cheese until well combined. Serve hot, garnished with fresh basil leaves.