ZUCCHINI RICOTTA PASTA SKILLET (COOKING FOR 2)

Zucchini Ricotta Pasta Skillet (Cooking for 2) image

A one-pot pasta that strikes that hard-to-find balance between creamy and light, this meatless meal is satisfying without weighing you down. Fresh ricotta is the base for a silky and comforting cheese sauce, and zucchini brings texture, color and flavor that complement the pasta. Finish the dish with basil and lemon juice at the end of cooking for a bright pop of flavor that makes this dish memorable (and worthy of repeating)!

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 2

Number Of Ingredients 11

Previous Next

Ingredients

1 tablespoon olive oil
1 1/2 cups 1/4-inch slices zucchini and/or summer squash
1 clove garlic, finely chopped
2 cups uncooked farfalle pasta (6 oz)
1 3/4 cups Progresso chicken broth (from 32-oz carton)
1/2 cup whole milk ricotta cheese
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons fresh lemon juice
2 tablespoons chopped fresh basil leaves, plus more for garnish

Steps:

In 10-inch skillet, heat oil over medium-high heat. Add zucchini; cook 3 to 4 minutes, stirring frequently, until zucchini begins to brown. Add garlic; cook and stir 30 seconds. Remove from skillet.
Add pasta and broth to same skillet; heat to boiling. Reduce heat to medium-low; cover and simmer 11 to 13 minutes, stirring occasionally, until pasta is al dente. (There will be a little liquid left in the skillet.)
Stir in ricotta cheese, Parmesan cheese, salt, pepper and sautéed zucchini. Cook 2 to 3 minutes or until heated through. Remove from heat; stir in lemon juice and basil. Transfer to serving bowl; garnish with more chopped basil, if desired. Serve with more Parmesan cheese on the side, if desired.

Nutrition Facts : Calories 580, Carbohydrate 78 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 5 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 3/4 Cups, Sodium 1120 mg, Sugar 5 g, TransFat 0 g