Ricotta Pasta with Zucchini, Garlic, and Mint

Name: Ricotta Pasta with Zucchini, Garlic, and Mint
Yield: 4 servings
Ingredients: Frozen peas; Grape tomatoes; 4 garlic cloves, minced; 1 medium zucchini, diced; A generous handful of fresh mint leaves, slivered

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

Omit

Frozen peas

Grape tomatoes

Add

4 garlic cloves, minced

1 medium zucchini, diced

A generous handful of fresh mint leaves, slivered

Preparation

Step 1
Prepare as for the master recipe, #192, adding the garlic and zucchini to the skillet with the onions and cook for 7 to 8 minutes. Add the mint with the parsley.
Step 2
Continue as directed, tossing the pasta with the onions and zucchini.

Rachael Ray 365: No Repeats

TagsPasta Ricotta Cheese Dairy Zucchini Squash Vegetable Garlic Root Vegetable Mint Herbs & Spices Starter Dinner Cookbooks

Recipe notes

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