Ricotta Vegetables

I made this this week for dinner. I got the idea from a pasta dish on Simply Recipes. I didn't use pasta because I didn't have any, but if you are up for a heavier dinner, I say go for it! I love how the ricotta coated all the vegetables. Simply delish.

Ricotta Vegetables

Adapted from Simply Recipes

1-2 lbs asparagus, cut

1 large zuccini, sliced

1 red pepper, sliced

1 carton cherry tomatoes

15 oz. ricotta cheese

2-4 tablespoons olive oil

Nutmeg

Salt and pepper to taste

Saute asparagus, zuccini and pepper until tender.

Meanwhile, Combine cheese and olive oil. Add the vegetables, including the tomatoes and mix until coated. Add the nutmeg and salt and pepper to taste.