Description
Tortiglioni with Vegetables and Ricotta is a light yet satisfying pasta dish packed with colorful vegetables and creamy ricotta cheese. The ridged tortiglioni pasta perfectly holds onto the creamy sauce made from ricotta, making every bite rich and flavorful. This easy-to-make dish is perfect for a weeknight dinner or as a vegetarian option for any occasion.
Ingredients
- 12 oz tortiglioni pasta (or any pasta shape you prefer)
- 1 tablespoon olive oil
- 1 small zucchini, chopped
- 1 small eggplant, chopped
- 1 red bell pepper, chopped
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil or parsley, chopped (for garnish)
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
- 1/4 cup vegetable broth or pasta water (optional, for thinning the sauce)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the tortiglioni according to the package instructions, until al dente (about 8-10 minutes). Reserve 1/4 cup of pasta cooking water before draining. Drain the pasta and set aside.
- Sauté the Vegetables: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped zucchini, eggplant, and bell pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
- Add Garlic and Onion: Add the onion and garlic to the skillet with the vegetables and sauté for an additional 2-3 minutes until the garlic is fragrant and the onion is soft.
- Combine the Ricotta and Vegetables: Lower the heat and stir in the ricotta cheese, grated Parmesan cheese, salt, and pepper. If the sauce is too thick, add a little vegetable broth or reserved pasta water to achieve the desired consistency. Stir to combine and heat through.
- Toss with Pasta: Add the cooked tortiglioni to the skillet with the ricotta and vegetable mixture. Toss everything together to coat the pasta evenly with the sauce. Adjust seasoning with salt, pepper, and red pepper flakes (if using).
- Serve: Divide the pasta between serving plates and garnish with fresh basil or parsley. Serve immediately.
Notes
Experiment with different vegetables based on what you have on hand, such as spinach, mushrooms, or cherry tomatoes.Add protein like grilled chicken or tofu for a more substantial meal.For a vegan version, use dairy-free ricotta and omit the Parmesan cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 35mg
