Zucchini and Mushroom Pasta with Ricotta
Ingredients
1 1/2 ounces dry whole grain pasta
2 cups chopped zucchini
1 cup sliced mushrooms (preferably vitamin D enhanced)
1/2 cup jarred marinara sauce (no sugar added)
1/4 cup part-skim ricotta cheese*
3 tablespoons chopped fresh basil
Preparation
Cook pasta according to package instructions. In pot over medium heat, simmer zucchini and mushrooms in marinara for 6 minutes, until vegetables are tender.
Serve pasta topped with marinara mixture, ricotta cheese and basil.
*Vegan: Swap ricotta with 1/2 cup canned white beans, rinsed and drained.