Ingredients
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250 g cavatappi pasta (2 1/3 cup)
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250 g frozen mixed vegetables (peas, carrots, corn, 1/2 lb)
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3 -4 tablespoons part-skim ricotta cheese, may need more
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1/8 teaspoon red chili pepper flakes
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1/8 teaspoon green jalapeno pepper, flakes
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1/4 teaspoon garlic powder, heaping
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1/4 teaspoon paprika
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1/4 teaspoon rosemary, dried
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1/8 teaspoon salt (or to taste, I prefer less)
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black pepper, freshly ground to taste
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60 g swiss cheese, cubed (1/2 cup)
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1 onion, diced
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8 cherry tomatoes, quartered
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2 tablespoons half-and-half, may need more
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1 tablespoon olive oil
Instructions
- In a large pot cook pasta according to package directions until al dente (this will take about 8-10 minutes depending on your brand of pasta). During the last 6 minutes of cooking add your frozen vegetables.
- Meanwhile prepare the dressing by mixing ricotta, half and half, olive oil and spices (chili through pepper) in a bowl. Adjust salt and pepper to your liking.
- Drain the pasta and veggies, return them to the pot and add the dressing. Stir to combine. You might need to add 1 tbs or so more of the ricotta and/or half and half depending on how much your pasta absorbs.
- Transfer the pasta veggie dressing mix to your serving bowl.
- Add the cheese cubes, onion, cherry tomatoes, arugula leaves and sunflower seeds. Toss to combine.
- Last but not least top with the basil strips and if you like mix again. Serve warm or cold.