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A healthy vegetarian meal that is made in one skillet. It can be adapted to whatever leftover vegetables you have on hand or whatever fresh vegetables are in season. You can also customize this by using fresh herbs or the dry herb of your choice.

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Порций: 6
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Cost per serving $0.68 view details

Инструкции

  1. Bring a large pot of water to boil and cook pasta according to package directions.Drain pasta but reserve 1 cup pasta water. Heat 2 T oil in saute pan and beginning with red pepper flakes, onion, garlic and squash, saute vegetables until soft but crisp. Add eggplant then canned tomato and thyme. Lastly add frozen peas. Simmer briefly until mixture comes together like a sauce. Add cooked pasta and stir. If the pasta seems dry add a little of the hot pasta cooking water. Dot the top of the pasta with ricotta cheese and cover, cooking on low heat until cheese melts. Serve immediately with crusty bread and sliced fruit.

Nutrition Facts

Amount Per Serving %DV
Serving Size 238g
Recipe makes 6 servings
Calories 351  
Calories from Fat 59 17%
Total Fat 6.67g 8%
Saturated Fat 2.83g 11%
Trans Fat 0.04g  
Cholesterol 15mg 5%
Sodium 117mg 5%
Potassium 458mg 13%
Total Carbs 57.9g 15%
Dietary Fiber 4.8g 16%
Sugars 6.0g 4%
Protein 14.92g 24%
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