HealthNotes

Pesto Pasta with Baked Ricotta and Roasted Vegetables

• From: Munchin with Munchkin

Ingredients

• 1 zucchini thinly sliced

• 5 asparagus spears chopped

• 1 Tbs olive oil

• 1 tsp sea salt

• 1 garlic clove, minced

• 8 oz angel hair pasta

• 2 Tbs fresh pesto

• 3 Tbs ricotta cheese

• 1 Tbs Parmesan cheese

• 2 Tbs Asiago cheese, grated

• 4 pitted Kalamata olives, finely chopped

• 1 tsp dried oregano

• Cooking spray

• 1/2 Roma tomato, finely sliced

• 2 Tbs Fontina cheese, shredded

• Salt and pepper to taste

Whip up a great vegetarian meal topped with fresh pesto, a handful of veggies, and half a tub of ricotta cheese.

Directions

• Preheat oven to 350°F.
• In a bowl, combine sliced zucchini, asparagus, sea salt, and minced garlic; drizzle with olive oil. Marinate vegetables in the refrigerator for 10 minutes. Spread vegetables onto a cookie sheet and bake for 5 to10 minutes per side. Remove from oven, set aside and cover to keep warm.
• Turn oven up to 400°F.
• Boil water and cook angel hair pasta for about 7 minutes, or until al dente. Drain and add 2Tbs of fresh pesto. Stir to combine.
• In a bowl, mix together ricotta, Parmesan, Asiago, olives, and oregano. Set aside
• Spray an oven-safe dish with cooking spray. Make two mounds of pesto-covered pasta. Top the pasta with ricotta cheese mixture and tomato slices.
• Bake in the oven for 15 to 20 minutes or until cheese is melted.
• To serve, arrange on a plate surrounded with roasted vegetables.