Tuesday, July 24, 2012

Casareccia with Zucchini and Fresh Basil

Serves 4
30 minutes or fewer
Casareccia look like macaroni that have been split open and twisted. The groovy shape is perfect for light sauces. You can easily substitute non-groovy pasta shapes - still delicious!
  • 8 oz. dry casareccia pasta (2 cups)
  • 4 small zucchini, julienned (4 cups)
  • 2 cloves garlic, minced
  • ¼ cup low-fat ricotta
  • ½ 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.

from Vegetarian Times

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