Description
This creamy ricotta pasta is filled with vegetables for a bright, fresh flavor. Made with whole wheat noodles, this delicious bowl of pasta is packed with protein and fiber!
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 white onion, chopped
- 1 small zucchini, sliced lengthwise and chopped into half moon shapes
- 1/2 cup cherry tomatoes, halved
- 1 clove of garlic, mashed or minced
- 4 oz whole wheat pasta
- 3/4 cup whole milk ricotta cheese
- 1/4 cup Parmesan cheese
- 1/4 teaspoon salt
- Pinch of black pepper
Instructions
- In a large skillet, heat the oil over medium heat and add the onion.
- Let it cook for 5-10 minutes until it begins to soften.
- Add to the zucchini to the skillet and cook for a 2-3 minutes until it begins to soften.
- Add in the cherry tomatoes and garlic and cook, covered, over low heat for 5 more minutes.
- Bring a large pot of water to a boil and cook the pasta according to the package.
- Once the pasta is done, add in the ricotta, salt, pepper and vegetables.
- Sprinkle with parmesan cheese and serve!