Quick and Easy Chilli Sautéed Veggies on Ricotta
This simple yet flavourful dish combines creamy ricotta with sautéed broccoli, zucchini, and spinach, finished with a kick of chilli. This dish will take you less than 15 minutes to prepare and is perfect as a light meal or a delicious side dish.
Ingredients (Serves 2-4)
1-2 tablespoon olive oil (extra olive oil for drizzling at the end)
1 garlic clove, minced
1 broccoli, slice the stem and cut the head into small florets
1-2 courgette, halved and sliced
2 handfuls baby spinach
Salt & black pepper, to taste
150g fresh ricotta cheese
½ teaspoon chilli powder (adjust to taste)
INSTRUCTIONS
Step 1: Sauté the Veggies
1. Heat olive oil in a pan over medium heat and add the minced garlic. Sauté for about 30 seconds, until fragrant.
2. Stir in the sliced broccoli stem and cook for 2 minutes to soften.
3. Add the broccoli florets and courgette slices. Sauté for 3–5 minutes, stirring occasionally, until slightly golden.
4. Toss in the baby spinach and cook until soft.
5. Season with salt and black pepper to your liking.
Step 2: Assemble the Dish
1. Spread the fresh ricotta cheese onto a large plate.
2. Arrange the sautéed vegetables on top of the ricotta.
3. Sprinkle with chilli powder and drizzle with olive oil.
If you wish, you can serve this dish with your favourite crusty bred for a hearty touch, or add a squeeze of fresh lemon juice to brighten the flavours. For an extra protein boost, top it with an poached egg—the creamy yolk pairs beautifully with the ricotta and sautéed veggies!
This is a go-to meal when you want something healthy yet comforting and need your food to be ready in no time. Try it and let me know what you think!
