Ingredients:
150 g pasta ( penne works well)
2 large mushrooms, sliced
1 small zucchini, sliced
1/2 cup green peas
4 medium tomatoes, cored and chopped
1 spring onions, chopped
200 g ricotta cheese
1/8 cup milk
2 teaspoons hot sauce
2 tablespoons oil
Directions:
Heat a large pot of water to boiling and throw in the pasta.
Meanwhile, heat 1 tbsp of the oil in a small sauce pan and put in the white part of the spring onion.
Fry for about 30 seconds and then add the tomatoes.
Bring to a simmer and let cook for about 10 minutes, adding a spoonful of water if the tomatoes get too dry, until you have a sauce.
While the tomatoes are simmering, you can lightly fry your veggies in the other tbsp of oil.
When the tomatoes have cooked down, add the ricotta, milk and hot sauce.
Blend with a hand blender to make the sauce smooth.
Drain the pasta and toss with the sauce.
Top with the veggies, green part of the spring onion and parmesan cheese if desired.
Salt and pepper to taste.
Servings: 2-3
Time preparation: 5 min.
Time total: 20 min.