Pasta with Riccota and Zucchini

his is an easy, healthy weeknight dinner, and an excellent addition to your go-to recipe list.

Yield:

Serves 2-4

Ingredients

1. 1 box (1 lb) gemelli pasta, or similar
2. 1 fresh zucchini, jullienned into 2″ slices
3. 1 fresh yellow squash, julienned into 2″ slices
4. 2 tbsp white wine
5. 2 tbsp olive oil
6. 1 cup fresh ricotta
7. 1 tbsp chopped fresh tarragon
8. Salt
9. Pepper

Directions

1. Cook pasta according to the directions on the box. drain it and reserve 1/2 cup of the pasta water for sauce. In a separate saucepan, saute zucchini and squash in olive oil, then add the ricotta, white wine and tarragon and heat through. Add enough pasta water to thin out the sauce, then add salt and pepper to taste, and toss with the pasta. Serve.

Notes