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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This recipe is absolute heaven, it gives you all of your daily dosage of veggies and about a month and a half's worth of flavour. Given to me by my good friend Chelsea, who 'borrowed' it from the trendy Italian restaurant that she waitressed for xx Ingredients:
1 onion, finely chopped |
3 garlic cloves |
1/2 teaspoon chili powder |
1 bay leaf |
1/2 cup fresh basil |
1 zucchini, chopped |
1 red capsicum, chopped |
8 mushrooms, chopped |
6 baby squash, chopped |
425 g tomatoes |
1 (250 g) packet frozen spinach |
250 g ricotta cheese |
1/2 cup cream |
salt and pepper |
500 g small shell pasta, cooked |
parmesan cheese, to serve |
Directions:
1. In a large saucepan fry the onion, garlic, bay leaf, basil, chilli, zuccini, capsicum, mushrooms, and squash for 5-10 minutes, until slightly softened.
2. Add in the tomatoes and spinach, cover and let simmer for 40 minutes.
3. Remove from heat and stir in the ricotta, cream, salt and pepper.
4. Add sauce to cooked pasta shells and stir through.
5. Serve topped with parmesan cheese. Bellissimo!
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