Serves 4
8 oz. dry casareccia pasta (2 cups)
4 small zucchini, julienned (4 cups)
2 cloves garlic, minced
1/4 cup low-fat ricotta
1/2 cup torn fresh basil
1. Cook pasta in large pot of boiling salted water according to package directions; add zucchini to pasta water 1 minute before end of cooking time.
2. Meanwhile, whisk together garlic and ricotta in large bowl. Drain zucchini and pasta, and add to ricotta mixture. Stir in basil, and season with salt and pepper, if desired.
Nutritional Information
Per 1-cup serving: Calories: 245, Protein: 11g, Total fat: 2g, Saturated fat: <1g, Carbs: 47g, Cholesterol: 5mg, Sodium: 123mg, Fiber: 3g, Sugars: 6g