Ribbon noodles with vegetable and cheese sauce

Name: Ribbon noodles with vegetable and cheese sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 Stem(s) Basil; 1 green and yellow zucchini (approx. 200 g each); 200 g Carrots; 1/2 (approx. 400 g) Head chard; 1 (approx. 80 g) Onion; 400 g ribbon noodles; 7-10 Tbsp Salt; 1 TABLESPOON Olive oil; 100 ml dry white wine; 100 g Ricotta cheese; 200 ml Vegetable broth (instant); 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 Stem(s) Basil
1 green and yellow zucchini (approx. 200 g each)
200 g Carrots
1/2 (approx. 400 g) Head chard
1 (approx. 80 g) Onion
400 g ribbon noodles
7-10 Tbsp Salt
1 TABLESPOON Olive oil
100 ml dry white wine
100 g Ricotta cheese
200 ml Vegetable broth (instant)
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg

Directions

1
Wash the basil, dab dry, pluck leaves from the stalks. Put some leaves aside for garnishing. Cut the rest into small pieces. Wash and clean the zucchini, cut in half lengthwise and cut into slices.
2
Peel, wash and slice the carrots. Clean, wash and cut out the chard. Cut leaves into small pieces. Onion peel, cut in columns. Cook pasta in boiling salted water according to package instructions.
3
Heat the oil in a frying pan. Fry the vegetables for about 5 minutes, turning them over and deglazing them with white wine. Stir in ricotta and vegetable stock. Bring sauce to the boil, season with salt, pepper, nutmeg and basil.
4
Drain the pasta, let it drain. Fold in vegetable sauce, arrange on plates, garnish with basil leaves.