Sautéed Vegetables with Ricotta
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Cook time: 
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Serves: 2
 
Ingredients
  • 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
Instructions
  1. 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.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/sauteed-vegetables-with-ricotta/