Sautéed vegetables with ricotta is a winning flavor combination. Thanksgiving is over and it’s possible that you might still be in a food coma. Chances are you might need some more veggies in your life about now….I know I do! Think of this dish as a hearty, warm spinach and veggie salad, the spoonful of ricotta on top finishes it off perfectly…and let’s face it, everything is better when it’s topped with ricotta! The inspiration for the dish came about by simply getting creative with the ingredients that were in the fridge. Turns out it was a giant win, we love it when that happens!! There is just something that works perfectly with this combination of flavors.
Freshly sautéed vegetables topped with a generous dollap of creamy ricotta is all this meal needs. Serve it as a side or as a meal, you will love this combo!
- 1 tsp olive oil
- 1 clove garlic, chopped
- 2 zuchinnis, chopped into 1 inch pieces
- 1 ear corn, steamed and kernels removed
- 2 roma tomatoes, seeded and chopped
- 2 C packed fresh spinach
- 2-3 Tbsp low fat ricotta
- S&P to taste
- Heat olive oil in large skillet over medium heat. Add garlic and sautee for 1 minute, being careful not to burn. Add chopped zuchinnis and cook, flipping occasionally browning all sides. Add spinach, tomatoes and corn. Cook until spinach is wilted, season with S&P to taste. Transfer to serving bowl and dollap ricotta on top.
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