Pesto Pasta with Baked Ricotta and Roasted Vegetables
Whip up a great vegetarian meal topped with fresh pesto, a handful of veggies, and half a tub of ricotta cheese.
- 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
- 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.
Calories from Fat 122 (33%)
(21%)Total Fat 14g
(22%)Saturated Fat 4g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrate 47g
(11%)Dietary Fiber 3g
Sugar Alcohols 0g
Copyright © 2013 Aisle7. All rights reserved. Aisle7.com
Read our healthy recipe definitions.
Learn more about Aisle7, the company.
Learn more about the authors of Aisle7 products.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.