I adapted this from Rachael Rays 365 No Repeats Cookbook. These are all 30 minute or less recipes. Which I have found sometimes take a bit longer the first time, but all in all are quick and easy. It was a hit with the whole family and also reheated nicely. I fed 2 adults and 4 kids with this and had a bit left over. I think she said it serves 4 in the cookbook. I would say 4-6 people.
1 pound GF pasta, I used penne I think a short tubular past is best
2 cups ricotta cheese
2 tablespoons unsalted butter, cut into small pieces
1/2 cup grated Parmesan cheese
2 tablespoons extra virgin olive oil
1/2 onion, finely chopped
4 garlic cloves, minced
1 medium zucchini, diced or julienne
Hot water if necessary
Morton’s Nature Season
Extra cheese to grate on top
Place the ricotta, butter and Parmesan in a large bowl.
Cook past according to package directions.
Heat a small skillet over medium heat. Add the oil and onions and cook for 7-8 minutes then add zucchini and cook until desired tenderness adding garlic in last minute. Turn off the heat.
Drain the pasta. Add to the bowl with the cheeses. Toss to melt the
butter and evenly coat the pasta with cheeses, then season with Morton’s, salt and
pepper. If the pasta is too thick add 1/4 cup hot water at a time until desired consistency. I had to do this. Add the veggies to pasta, toss and serve topped with extra cheese.
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