One of the best new recipes I have done in a while, loved this!
2 zucchinis, spiralized (you can use a spaghetti squash and add 1/2 zucchini, diced)
1 yellow squash, diced
1 lb. asparagus, chopped into 2 inch pieces
1 red bell pepper, diced
1/2 cup, carrots, chopped
1/2 cup mushrooms, sliced (I used cremini)
1 cup cherry tomatoes, halved
2 chicken breasts, grilled and chopped into bite sized pieces (if you are using shrimp 1/2 lb. per adult grilled or broiled until pink)
1/4 cup sundried tomato, chopped (optional - my kids don't love these)
3/4 cup ricotta cheese
2 garlic cloves, smashed/chopped
1/2 sweet onion, diced
10 oz. frozen chopped spinach, thawed and drained WELL
1/2 cup shredded parmesan (optional)
1 stem fresh basil leaves, washed & chopped
olive oil
pepper
Chop all the veggies and set them aside. Mix the ricotta cheese with the drained spinach and set aside. Grab your BIGGEST sauté pan and coat the bottom with olive oil, a couple tablespoons, turn to medium heat. Add the garlic, onion, peppers and allow this to cook slowly for about 5 minutes. Then add mushrooms, carrots, asparagus, squash, sundried tomatoes, spiraled zucchini and chicken, cook for about 5-7 minutes, until softened, tossing to combine. Add the ricotta mixture and stir to coat while cooking, finally add fresh basil and fresh tomatoes and continue to cook for 2 minutes while tossing. Sprinkle with parmesan and pepper and serve!
Look at all the colors!!! |
I add my veggies in order of hard to soft. |
Fresh Tomato and Basil. |
Finish with Parmesan if you like. |
So good! |
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