Name: Summer Vegetable Pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 2 cups prepared Spaghetti; 2 Tbsp Olive Oil; 2/3 cup Marinara; 2/3 cup Non-fat Ricotta; 2 Tbsp Balsamic Vinegar; 1/2 tsp Thyme, minced; 1 Tbsp Garlic, minced; 1/4 tsp Pepper; 1 small Zucchini, diced; 1 small Yellow Squash, diced; 1/4 cup Grated Parmesan; 3 Tbsp Basil, chiffonade

Description

Summer vegetables with doctored marinara and sauteed veggies.

Ingredients

Units Scale

2 cups prepared Spaghetti
2 Tbsp Olive Oil
2/3 cup Marinara
2/3 cup Non-fat Ricotta
2 Tbsp Balsamic Vinegar
1/2 tsp Thyme, minced
1 Tbsp Garlic, minced
1/4 tsp Pepper
1 small Zucchini, diced
1 small Yellow Squash, diced
1/4 cup Grated Parmesan
3 Tbsp Basil, chiffonade

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Instructions

Prepare spaghetti or chosen pasta according to package directions. Drain and set aside.
In large skillet over medium high heat, heat olive oil until it begins to shimmer. Toss in and quickly saute diced zucchini and yellow squash until it just becomes soft and brown saute spots begin to form. Remove from heat and set aside.
While skillet is still warm, saute minced garlic until fragrant (about 30 seconds). Add in marinara sauce and ricotta cheese, stirring together until combined completely.
Add in thyme, pepper and balsamic vinegar. Bring to simmer. Remove from heat.
Plate spaghetti, top with half of the marinara/ricotta sauce, and top with sauteed vegetables. Top with basil and sprinkle with parmesan cheese. Serve immediately.