Pasta Primavera with Zucchini, Cherry Tomatoes, and Ricotta
Author: 
Recipe type: Dinner
Serves: 4
 
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.
Nutrition Information
Serving size: 2 cups Calories: 337 Fat: 10g Saturated fat: 4.2g Carbohydrates: 50g Sodium: 369mg Fiber: 3.7g Protein: 13.2g
Recipe by Lizs Healthy Table at https://liz.afones.com/2014/06/12/pasta-primavera-zucchini-tomatoes-ricotta/