Summer harvest ricotta pasta toss

403 cal Serves 6 servings
Prep time 0h 10m
Cook time 0h 15m
Total time 0h 25m
Cooked rigatoni pasta in white bowl with vegetables and cream sauce

Ingredients

Directions

  1. Step 1

    In a large pot of boiling water, cook pasta according to package directions almost until tender. Stir in peas and boil for 1 minute.
  2. Step 2

    Meanwhile, in a medium saucepan, heat oil over medium heat. Add onions, garlic and red pepper; sauté for 3 minutes or until tender. Stir in ricotta cheese, then milk; reduce heat to medium-low and heat, stirring often, for about 5 minutes or just until hot (do not let boil). Stir in the parmesan cheese (keep 1 tbsp (15 mL) aside). Remove from heat.
  3. Step 3

    Drain pasta and return to pot. Pour sauce over top, stir in half of the zucchini, the basil, lemon zest and juice and toss to coat. Season with pepper to taste. Divide among warmed serving bowls and sprinkle with remaining zucchini and parmesan cheese if desired.

Nutritional Information

Per serving (1 portion)

Calories
403
Protein
19 g
Sodium
174 mg
Potassium
454 mg
Total fat
12 g
Saturated fat
5 g
Cholesterol
28 mg
Carbonhydrates
57 g
Fibre
4 g
Sugars
8 g
Added sugars
0 g