This no cook pasta recipe features fresh vegetables, ricotta cheese, and herbs. It makes a great vegetarian option for a light supper.

Recipe I

Ingredients

• 1 cup ricotta cheese
• 1 bunch Italian flat leaf parsley, chopped
• 2 cucumbers, peeled, seeded, and coarsley chopped
• 1/2 cup Vidalia onion, finely chopped
• 2 basil leaves, chopped
• salt
• black pepper, freshly ground<1/4 cup extra-virgin olive oil
• 1 pound pasta, cooked al dente

Directions

1. Combine ricotta cheese, parsley, cucumber, onion, olive oil, salt, and a few grindings of black pepper. Mix well in a large bowl.
2. Add the pasta and toss well. Serve immediately.

Recipe II

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 small garlic clove, minced
• 1 red bell pepper, cut into very thin strips
• 2 small zucchini, sliced thin
• 1 cup white mushrooms, sliced
• 1/2 cup black olives (your choice of type)
• 1 Tbs fresh oregano (or 1 tsp dried)
• 1 tsp fresh sage, minced
• 1 tsp fresh mint leaves, minced
• 1/2 lemon
• 1 cup ricotta cheese

Directions

Squeeze the juice from the lemon into a large pasta bowl.
1. Mix in the remaining ingredients and stir well.
2. Allow the sauce to rest for at least 15 minutes.
3. Add the pasta to the sauce and toss well.

Note: These sauces are easy to make while your pasta is cooking. Play with the ingredients a little. If your peppers are orange instead of red, go ahead and use it. If your yellow squash is ready, pick one and use it instead of some of the zucchini.Don't miss other No Cook Pasta Sauces.