Spaghetti Primavera

Ingredients for 4 servings:

• 400g spaghetti
• 200 g broccoli
• 200 g ricotta
• 50 g Parmesan, grated
• 2 garlic cloves
• 2 carrots
• 1 class can/n tomatoes, chopped
• 1 bell pepper(s), red
• 1 tbsp olive oil
• 1 pinch of cayenne pepper
• 125 ml milk
• 1 tbsp parsley, chopped
• Salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

with fresh vegetables, ricotta and Parmesan

Peel and chop the garlic cloves. Wash, peel, and finely slice the carrots. Drain the tomatoes. Wash, trim, and cut the broccoli into florets. Wash, trim, and slice the bell pepper. Heat the oil in a large pan. Sauté the garlic. Add the prepared vegetables and cayenne pepper and cook for 6 minutes, stirring constantly. Cook the spaghetti until al dente. Combine the ricotta and milk in a saucepan. Add the Parmesan cheese and parsley, mix, and heat through. Simmer for about 4 minutes, stirring, until the sauce thickens slightly. Pour the pasta into a colander and drain well. Toss with the vegetables and sauce and serve immediately.