Pasta Primavera with Zucchini, Cherry Tomatoes, and Ricotta

When it comes to feeding your family, what’s your biggest dinnertime dilemma? Lack of time? A tight budget? Feeding picky eaters? If getting healthy dinners on the table night after night feels like—or is!—a daunting challenge, then you’ll definitely want to check out this recipe for Pasta Primavera with Zucchini, Cherry Tomatoes, and Ricotta from Cooking Light Dinnertime Survival Guide.

Written by friend, fellow dietitian, and founder of RealMomNutrtion.com, Sally Kuzemchak, the book is filled with recipes from Sally’s kitchen as well as the kitchens of Cooking Light Magazine, and each is kid friendly and flexible. For example, if your kids don’t love the tomatoes in this pasta primavera dish then leave them out, or sub in another veggie like mushrooms or bell peppers.

Besides the recipes—everything from Asian Lettuce Wraps to Ravioli with Pan-Roasted Tomatoes to Roasted Brussels Sprouts with Apples—the book is filled with practical, real-mom tips. For instance, if you’re trying to get your kids psyched about eating their vegetables, Sally offers tips like trying different shapes, striking while the kids are hungry, and embracing ranch dressing since kids love to dip.

The book is peppered with in-the-trenches mealtime advice from fellow moms as well as helpful “Crazy Tricks” sidebars designed to make dinners easier to prepare and more nutritious.

Pasta Primavera with Zucchini, Cherry Tomatoes, and Ricotta

 

Author: Sally Kuzamchak

Nutrition Information

• Serves: 4

• Serving size: 2 cups
• Calories: 337

• Fat: 10g
• Saturated fat: 4.2g
• Carbohydrates: 50g
• Sodium: 369mg
• Fiber: 3.7g
• Protein: 13.2g

Recipe type: Dinner

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This recipe is from Cooking Light Dinnertime Survival Guide by Sally Kuzamchak (Oxmore House, 2014).

Ingredients

• 2 cups uncooked penne
• 1 tablespoon olive oil
• 2 medium zucchini, halved lengthwise and sliced
• 1 teaspoon minced fresh garlic
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon crushed red pepper
• 1½ cups cherry tomatoes, halved
• 1 tablespoon butter
• ½ cup part-skim ricotta cheese
• 2 tablespoons thinly sliced basil leaves

Instructions

1. Cook pasta in boiling water 7 minutes, omitting salt and fat. Drain pasta in a colander over a bowl, reserving ¼ cup cooking liquid.
2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add zucchini; sauté 2 minutes. Add garlic, salt, black pepper, and crushed red pepper; sauté 2 minutes. Stir in reserved ¼ cup cooking liquid, tomatoes, and butter; sauté 1 minute or until butter melts. Add pasta, ricotta cheese, and basil to pan; toss gently to coat.

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