Prep time 10 minutes
Cook time 15 minutes
Yield: Serves or Makes 2-4
Blanch the snow peas and green peas by briefly immersing each in boiling water for several minutes, then plunging into ice water. Do each separately until just tender, then set aside.
Put 1 tablespoon of olive oil in a medium skillet. Add the carrots, red pepper, tomatoes & cabbage. Lightly sauté until softened. Add the white beans. Set aside.
Put remaining olive oil into another skillet and add the spiralized zucchini. Gently sauté until just softened and barely cooked.
Using tongs pick up the zucchini and place it on a platter. Top with the sautéed vegetables gently mixing them in. Add the ricotta in dollops on top of everything. Sprinkle with the parmesan and the shaved radishes. Add a few grinds of salt & pepper to taste.