Zucchini Ricotta Pasta
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- 1 tbsp. olive oil
- 1/2 cup onion, diced
- 4 U cloves garlic, minced
- 8 oz. high fiber pasta
- 2 U zucchini
- 1 cup reduced fat ricotta
- 1/4 cup Parmesan cheese
- 1 U lemon
- 4 tbsp. basil
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Bring a large pot of salted water to a boil. Meanwhile using a spiralizer, mandolin, sharp knife, or peeler, cut your zucchini into noodles or ribbons. You can also grate it and cook it with the onion if that is easier.
Add the pasta to the water and cook for about until al dente. In the last minute of cooking, add the zucchini. Save ½ cup cooking liquid.
Add the olive to a large pan over medium heat. Add the onion. Cook for 4-5 minutes. Add the garlic and cook for 1 minute. Add the pasta and zucchini.
Add the ricotta, Parmesan, and lemon. Season with salt and pepper. If sauce isn’t becoming smooth, add some pasta cooking liquid.
Top with basil and serve.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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