Today's recipe uses many of the fresh veggies you can find now at your local farmer's market or maybe your own garden. From our own garden, I used a green pepper and tomato (with some fresh basil for garnish)- the corn and green beans came from the FM.
Pasta with veggies is one of my favorite dishes! Especially when the sauce is light - this one has a combination of pesto and ricotta cheese. You could make your own pesto but I kept it on the simple side buying a small jar at Trader Joe's. I've had fresh homemade pesto and it is divine! Maybe I'll give it a try next time I make this dish.
Veggies with Pappardelle
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients (serves 4-6)
- 4 oz. prepared pesto
- 7 oz low fat ricotta cheese
- 12 oz. pappardelle pasta
- 2 ears corn, kernals cut off
- 1 ½ cup fresh green beans cut in 2” pieces
- 3/4 cup chopped green pepper
- 1 cup chopped fresh tomato
- 1 T olive oil
- 1 T white vinegar
- 1/2 tsp oregano
- 1/3 cup parmesan cheese
- salt and pepper
1. In a large bowl combine the pesto and ricotta and set aside
2. Place chopped tomato, olive oil, vinegar and oregano in a small bowl and set aside
3. Boil large pot of water and add pasta; cook until directions say is done. During the last 4 minutes of cooking time, add the green beans, green pepper, and corn. Drain and add to large bowl with pesto and ricotta; mix well
4. Add tomato mixture along with some of the cheese.
5. Adjust with salt and pepper and sprinkle with remaining cheese
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The DIY Guy liked it even though there was no meat or seafood. As long as I don't try to serve two meatless dishes in a row, he is pretty good with just veggies :-) (must be a guy thing!)
While I used pappardelle pasta (a long thick noodle), feel free to use your favorite! Always fun to put your own spin on a recipe!