Penne With Garden Veggies

By á-3671

Ingredients

• 8 ounces whole grain penne
• 2 tsp extra virgin olive oil
• 1 onion, halved and thinly sliced
• 1/4 green bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 large zucchini, shredded
• 1 cup red or yellow cherry or grape tomatoes, halved
• 1/2 cup reduced fat ricotta
• 2 tbsp chopped fresh parsley

Preparation

Step 1

1. Prepare pasta per package directions. Reserve 2 tbsp of the cooking water before draining. Set aside.

2. Heat oil in nonstick skillet over medium heat. Add onion, bell pepper, and garlic. Cook, stirring, until onion is softened, about 3 minutes.

3. Add zucchini, tomatoes, pasta, reserved pasta cooking water, 1/4 tsp salt, and 1/4 tsp black pepper. Toss to combine. Dollop with ricotta. Cook and toss 1 minutes to coat pasta.