One-Pot Broccoli Rainbow Ricotta

This One-Pot Broccoli Rainbow Ricotta recipe from a Hannaford Dietitian is a vibrant, easy-to-make dish that combines fresh veggies, creamy ricotta, and pasta. All cooked in one pot for convinence. It's a whole-some, colorful meal full of flavor nutrients.

Course Main Course

Keyword Balsamic Vinegar, Broccoli, Olive Oil, Parmesan Cheese, Pesto, Tomatoes, Walnuts

Cooking Method One Pot, Stovetop

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 536kcal

Author Hannaford

Equipment

Stovetop
Large Pot

Ingredients

12 ounce Pasta Farfalle
Cooking Spray
15 ounces Ricotta Cheese
7 ounces Pesto
1 Tablespoons Balsamic Vinegar
1 handful Parsley Chopped
3 ounces Parmesan Cheese Shredded
16 ounces Broccoli Frozen
2 Sweet Potatoes Diced
10 ounces Grape Tomatoes Halved
½ cup Walnuts
Optional Garnishes Tomatoes, parmesan cheese, walnuts

Instructions

Cook farfalle in a large pan until al dente.
Rinse, drain and return pasta to the pan.
Spray with olive oil spray and toss pasta.
Combine ricotta cheese, pesto, balsamic vinegar, parsley and parmesan cheese.
Stir ricotta cheese mixture into the pasta.
Mix in broccoli, peppers and tomatoes.
Top with walnuts and optional garnishes, if desired.

Nutrition