Fusilli with Roasted Vegetables and Ricotta
By Paula DeenJUMP TO RECIPE
Paula Deen Cuts the Fat
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4 to 6
- 8 ounces whole-grain fusilli or regular fusilli
- 1 zucchini, quartered lengthwise and then sliced crosswise into 1/4- inch- thick pieces (about 2 cups)
- 1 small head broccoli, cut into florets (about 4 cups)
- 1 pint (10 ounces) grape tomatoes, cut in half
- 1 yellow bell pepper, finely chopped
- 1 red onion, halved and cut into ½-inch slices
- 3 garlic cloves, peeled and smashed
- salt, to taste
- freshly ground black pepper, to taste
- 1½ cups prepared marinara sauce
- 1 cup part-skim ricotta cheese
- fresh basil, for garnish
In a large pot of boiling salted water, cook the fusilli according to the package directions. Drain well.
Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper and grease the paper with cooking spray.
Combine the zucchini, broccoli, tomatoes, bell pepper, red onion, and garlic on the baking sheet. Spray the vegetables with cooking spray and season to taste with salt and pepper. Toss well to coat the vegetables.
Roast until the tomatoes have shriveled and the veggies are golden, about 15 minutes. Discard the garlic cloves.
In a medium saucepan, heat the marinara sauce until warm. Toss the pasta with the sauce to coat, then add the vegetables and toss again. You can either fold in the ricotta now or everyone can add a scoop to their bowls. Garnish with fresh basil.