Enjoy this Summer Fresh Berries, Honey & Ricotta Veggie Pasta Recipe by @zazachef_cook.eat.repeat We used Ancient Harvest Grain-Free Veggie Pasta to make this dish.
Enjoy this Summer Fresh Berries, Honey & Ricotta Veggie Pasta Recipe by @zazachef_cook.eat.repeat We used Ancient Harvest Grain-Free Veggie Pasta to make this dish.
1 box Ancient Harvest Veggie Grain Free Rotini Pasta
1 tablespoon butter
½ cup blueberries
½ cup raspberries
¾ to 1 cup ricotta
1 small bunch fresh mint
1 tablespoon Honey
Black pepper
Cook the pasta in salted boiling water according to the packaging instructions.
Meanwhile, melt the butter in a skillet over medium heat. Add ¾ the blueberries and cook for two minutes until softened. Transfer the blueberries to a large serving bowl along with the ricotta and the raspberries. Cut a handful, about 2 tablespoons of mint into thin ribbons add to the bowl and stir the mixture with a fork to combine.
Drain the pasta and toss with the ricotta mixture. Season to taste with salt and freshly ground black pepper, divide into 4 bowls, and serve topped with honey.
