SPINACH AND SUN-DRIED TOMATO PASTA
1/3 cup roasted red pepper, chopped
1/2 Cup zucchini, sliced
3 pieces sun-dried tomatoes, re-hydrated and chopped
1/4 Cup baby spinach, chopped
1 leaf fresh basil, chopped
1 clove fresh garlic, minced
2 Tbsp shredded Italian 4-Cheese blend
1/4 Cup low fat ricotta cheese
1 Tbsp extra virgin olive oil
1/2 cup cooked Pasta, brown rice farfalle (bowtie)
Sauté pepper, zucchini and sun-dried tomatoes in olive oil until zucchini is crispy tender. Add remaining ingredients, stirring until pasta and vegetables are well coated with the ricotta and 4-cheese blend.
1/3 cup roasted red pepper, chopped
1/2 Cup zucchini, sliced
3 pieces sun-dried tomatoes, re-hydrated and chopped
1/4 Cup baby spinach, chopped
1 leaf fresh basil, chopped
1 clove fresh garlic, minced
2 Tbsp shredded Italian 4-Cheese blend
1/4 Cup low fat ricotta cheese
1 Tbsp extra virgin olive oil
1/2 cup cooked Pasta, brown rice farfalle (bowtie)
Sauté pepper, zucchini and sun-dried tomatoes in olive oil until zucchini is crispy tender. Add remaining ingredients, stirring until pasta and vegetables are well coated with the ricotta and 4-cheese blend.
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