Pasta Perfection
Herbed Ricotta Primavera with Pasta
Ingredients:
| 2 cups | uncooked rotini or fusilli pasta | 500 mL |
| 2 tsp | each butter and olive oil | 10 mL |
| 1 cup | each onion, red pepper, zucchini and mushrooms, chopped | 250 mL |
| 3 | large garlic cloves, minced | |
| 1 tsp | each oregano and parsley | 5 mL |
| 475 g | container Ricotta cheese | |
| 1/2 cup | Parmesan cheese | 125 mL |
| 1/2 to 3/4 cup | milk | 125 to 180 mL |
Instructions:
Cook pasta in large heavy saucepan.
Meanwhile, heat butter and oil in skillet over medium heat. Saute onion until transparent. Add vegetables, herbs and garlic. Saute for 5 minutes.
Add sauteed vegetables to drained pasta in saucepan. In skillet, mix together Ricotta and Parmesan and heat through.
Blend into pasta mixture. Thin with milk as needed. Season with salt and pepper.
Credit: Dairy Farmers of Canada (www.dairygoodness.ca)