As any good American citizen, sometime I just need to be able to come home and make something healthy and super quick for dinner. While there are hundreds of variations of pasta primavera, this one is my favorite for a quick fix.
1 box veggie pasta
1 jar organic Alfredo sauce (Newman’s is good, and relatively easy to find)
8 oz. Ricotta Cheese
1 organic, local zucchini – sliced into 1/8 inch pieces, cut in half again
3 organic, local carrots – cut into medium slices
1 cup local, organic peas
1 small head local, organic broccoli – steamed (or microwaved…gasp!)
handful of organic, local basil (I used Sweet Italian and Pesto Basil)
A shake or two of organic red pepper flakes
2-3 Tbsp organic, local garlic -chopped
1/4 cup breadcrumbs
Organic garlic granules
Extra Virgin Olive Oil
1.) Preheat your oven to 350. Boil your water for your noodles, and cook them as you complete the following steps.
2.)Heat oil in a large saute pan over medium heat. Add all vegetables (except for the steamed broccoli), garlic, red pepper & basil and saute for 5-7 minutes, until zucchini gets to a slightly wobbly point.
3.) Pour sauce into a 13 x9 glass baking dish. Add steamed broccoli. I usually add 1/4 cup warm water for baked pasta dishes, so that they stay moist – this is optional. When the pasta finishes, drain and add to baking dish. When the veggies finish, add to baking dish as well. Mix it all together.
4.) Top with small spoonfuls of ricotta and sprinkle with bread crumbs and garlic granules. Bake at 350 for 15-20 minutes.