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.