Veggie Rotini with Ricotta Sauce

1. 1

   Salt water and cook pasta until aldente.

2. 2

   Drain pasta and reserve 1 cup pasta water.

3. 3

   Saute sliced zucchini in 3 tablespoons of oil until lightly brown.

4. 4

   Once browned, add drained pasta and reserved pasta water.

5. 5

   Cover and cook for 3-5 minutes.

6. 6

   While this is cooking, whisk ricotta , parmesan cheese, remaining oil and onion salt together.

7. 7

   Add 1-2 tablespoons of warm water if you need a thinner consistency.

8. 8

   Add chopped herbs and ricotta mixture to the pasta.

9. 9

   Note: I used a combination of mostly basil, parsley and chives with a few mint leaves.

10. 10

    You can also use other veggies.

11. 11

    I have used squash and green beans at times.

* Per serving · 4 servings · Values may vary.

No additional tips available.