INGREDIENTS
2 tsp
olive oil
1 large
red onion
375 gs
button mushrooms
2
garlic cloves
2
zucchini
375 gs
fresh ricotta
2
eggs
1/4 cup
parmesan
2 tbsp
parsley
2 tsp
lemon rind
150 gs
kale
600 gs
butternut pumpkin
6
vine ripened tomatoes
300 gs
sweet potato
1 leaves
watercress leaves