Ingredients
- 12 ounce Farfalle Pasta
- Cooking Spray
- 15 ounces Ricotta Cheese
- 7 ounces Pesto
- 1 Tbsp Balsamic Vinegar
- 1 handful Parsley Chopped
- 3 ounces Parmesan Cheese Shredded
- 16 ounces Broccoli Frozen
- 2 large Sweet Potatoes Diced
- 10 ounces Grape Tomatoes Halved
- 1/2 cup Walnuts
- Optional Garnishes Tomatoes, parmesan cheese, walnuts
Equipment
- Stovetop
- Large Pot
Instructions
- Cook farfalle in a large pan until al dente.
- Rinse, drain and return pasta to the pan.
- Spray with olive oil spray and toss pasta.
- Combine ricotta cheese, pesto, balsamic vinegar, parsley and parmesan cheese.
- Stir ricotta cheese mixture into the pasta.
- Mix in broccoli, peppers and tomatoes.
- Top with walnuts and optional garnishes, if desired.
Nutrition
Nutrition Facts
Broccoli Rainbow Ricotta One Pot
Amount per Serving
Calories
536
Calories from Fat 225
% Daily Value*
Fat
25
g
38
%
Saturated Fat
8
g
50
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
3
g
Cholesterol
36
mg
12
%
Sodium
518
mg
23
%
Potassium
747
mg
21
%
Carbohydrates
59
g
20
%
Fiber
7
g
29
%
Sugar
8
g
9
%
Protein
21
g
42
%
Vitamin A
13571
IU
271
%
Vitamin C
58
mg
70
%
Calcium
349
mg
35
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Balsamic Vinegar, Broccoli, Olive Oil, Parmesan Cheese, Pesto, Tomatoes, Walnuts