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🍝 Roasted Vegetable with Ricotta Pasta Prep

580 kcal · 40 min · 4 servings

Ingredients

• 320 g Penne pasta
• 2 Stk Zucchini
• 2 Stk Bell peppers (red and yellow)
• 1 Stk Onion
• 250 g Fresh Ricotta
• 100 g Sun-dried tomatoes (in oil)
• 1 Bundle Basil
• 30 ml Olive oil
• 1 Prise Salt

Instructions

1. 1. Preheat the oven to 200 degrees Celsius top/bottom heat. Wash the zucchini and peppers and cut into coarse cubes. Cut the onion into wedges.
2. 2. Place the vegetables on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast the vegetables in the oven for 20 minutes until soft and lightly browned.
3. 3. Cook the penne pasta in salted water al dente (firm to the bite). Drain the pasta and rinse briefly with cold water so it does not stick.
4. 4. Finely chop the sun-dried tomatoes. Wash the basil and roughly tear the leaves.
5. 5. Mix the ricotta in a large bowl with some of the sun-dried tomatoes and basil. Whisk it lightly until smooth.
6. 6. Mix the cooled pasta with the ricotta cream and roasted vegetables. Distribute the mixture into 4 storage containers. Top with the remaining sun-dried tomatoes.

Nutrition per serving

• kcal: 580
• Protein: 22 g · Fett/Fat: 24 g · Carbs: 68 g