Veggie Pasta with Berries, Honey and Ricotta


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.

Prep Time: 10
Total Time: 20


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. 

Servings: 4