Zucchini And Mushroom Pasta With Ricotta


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


Zucchini And Mushroom Pasta With Ricotta

1. Cook pasta according to package instructions.

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

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

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