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Take Back the Kitchen: Alma's Pasta with Ricotta, peas and Broccoli

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When serving pasta to the family, again, it doesn't have to be a guilt inducing experience loaded with empty calories and carbs. Add some nutritious legumes and vegetables, even from the freezer, along with some spices to make this a meal you can feel good about serving. Oh, and it will just take a few minutes to make! Enjoy!


Pasta with Ricotta, Peas and Broccoli:

2 1/2-3 cups cooked pasta (I used macaroni)
1 cup steamed, chopped broccoli
1/3 cup frozen peas
2 cloves crushed garlic
1/2 tsp dried thyme
1/2 tsp dried rosemary
2 tsp olive oil
3 TBS ricotta cheese
salt, pepper and red chili pepper flakes (optional)
Grated Parmesan Cheese

Method:

In a sauce pan, heat up the oil over a low flame and add the spices and garlic. Stir until cobined for a few seconds
Add in the steamed, chopped broccoli and peas and stir
Add in the cooked pasta and stir until coated with spices and oil
Add in the ricotta cheese and stir until it's all combined
Add salt and pepper to taste and some red chili pepper flakes if you like that
Finish it off with a drizzle of olive oil and some grated Parmesan

For more great recipes from Alma, check out: takebackthekitchen.com

Posted in: *Recipes, Blog, Take Back the Kitchen on 02/04/2014

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