Here it is! The recipe for our "Food from the Kettle" campaign - developed by the restaurateurs of Marinella in Cucina... The healthy and sustainable meals were handed out free of charge to people from low-income backgrounds at Stuttgart's Marienplatz on 4.6.2023.

And you can now recreate the whole thing at home:

Pasta with spring vegetables in tomato ricotta sauce.

Ingredients for 4 people:

400 g pasta
1 zucchini
2 carrots
200 g fresh mushroom
100 g fresh peas (or frozen)
500 g fresh tomatoes
200 g ricotta
basil, thyimian and oregano
1 onion
olive oil
Salt and freshly ground pepper

And this is how it's done:

In a large pan, sauté the chopped onion with a little olive oil until translucent, about 5 min. Wash the tomatoes, cut them into pieces and add them. Leave to steam on a low heat and in the meantime peel the carrots, cut them into small pieces and add them. After about 2 minutes, add the peas and mix all the vegetables well. After 5 minutes, wash the zucchini, dry them well and add them cut into small pieces. At the same time, boil plenty of water in a pot, add salt and cook the pasta "al dente". Drain (keeping 1 glass of cooking water), add the pasta to the pan, at the same time add the ricotta, cooking water, basil, thyme, oregano, salt and pepper and toss for a few minutes to mix the pasta well with the sauce.

Divide the pasta among four plates.

Enjoy your meal!