Friday, May 30, 2014

Fettuccine with Grape Tomatoes, Zucchini, and Ricotta

A great, fresh-tasting weeknight dinner full of the taste of summer produce!

Serves 4 ( 1-1/2 c. = 8 points +)

  • 8 oz. uncooked fettuccine
  • 1-1/2 c. grape tomatoes, halved
  • 2 medium zucchini, halved length-wise and cut crosswise
  • 1 T. olive oil
  • salt and pepper to taste
  • 2 tsp. crushed garlic
  • 1/2 c. light ricotta
  • 1 T. grated Parmesan cheese

Boil pasta; drain.
Meanwhile, heat a large nonstick skillet coated with cooking spray. Add oil and swirl to coat. Add zucchini and season with salt and pepper. Cook until crisp-tender. Add tomatoes and garlic and cook until tomatoes soften. 
Place pasta and zucchini mixture in a large bowl and toss to coat. Season pasta with additional salt and pepper as needed. Top with dollops of ricotta and sprinkle with Parmesan.

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