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Broccoli rainbow ricotta
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Broccoli Rainbow Ricotta One Pot

Course Main Course
Keyword Balsamic Vinegar, Broccoli, Olive Oil, Parmesan Cheese, Pesto, Tomatoes, Walnuts
Cooking Method Stovetop
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 536kcal
Author Hannaford

Equipment

  • Stovetop
  • Large Pot

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

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

Calories: 536kcal | Carbohydrates: 59g | Protein: 21g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 518mg | Potassium: 747mg | Fiber: 7g | Sugar: 8g | Vitamin A: 13571IU | Vitamin C: 58mg | Calcium: 349mg | Iron: 2mg