Ricotta Primavera Penne

(from hwfquilts’s recipe box)

Yum! Makes plenty for leftovers/lunches.

Source: Cinch!

Serves 6 people

Categories: Cinch!, lunch or dinner dairy

Ingredients

  • 1 T olive oil
  • 3 cups mushrooms, chopped
  • 3 cups onion, chopped
  • 3 cups green bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 28 oz cans diced tomatoes, drained
  • 3 cups whole grain penne, cooked
  • 1 1/2 cups ricotta cheese
  • 2 T Italian herbs

Directions

  1. Saute mushrooms, onion, green pepper and garlic in olive oil.

  2. Add tomatoes.

  3. Mix the ricotta with the herbs and toss with the pasta.

  4. 1/2 cup pasta per serving, covered with the vegetables.

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