broccoli, cauliflower, green beans in a skillet.

Broccoli Rainbow Ricotta One Pot

Hannaford

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