Zucchini and Mushroom Pasta with Ricotta

Ingredients

  • 1 ½ oz. dry whole grain pasta
  • 2 cups chopped zucchini
  • 1 cup sliced mushrooms
  • ½ cup jarred marinara sauce (no sugar added)
  • ¼ cup part-skim ricotta cheese*
  • 3 tbsp. chopped fresh basil

Preparation

Zucchini and Mushroom Pasta with Ricotta

1. Cook pasta according to package instructions.

2. In a pot over medium heat, simmer zucchini and mushrooms in marinara for 6 minutes until tender.

3. Serve pasta topped with marinara mixture, ricotta cheese and basil.

*Vegan: Swap ricotta with ½ cup canned white beans, rinsed and drained.