Pastas with creamy sauces are satisfying but also loaded with calories and saturated fat. Using part-skim ricotta cheese and seasonal vegetables can create a healthier meal that mimics traditional favorites.

Yield: 4 servings

Preparation time: 15 minutes

Cooking time: 15 minutes

Ingredients

• 1 tbsp olive oil
• 1/3 cup diced onion
• 2 cloves garlic, minced
• 1 ½ cups sliced zucchini
• 3 cups cooked whole wheat pasta (like linguine)
• ¾ cup part-skim ricotta cheese
• 1 tsp lemon zest
• ¼ tsp ground black pepper
• 2 tsp chopped fresh basil

Directions

1. Heat the oil over medium-high in a large, deep skillet. Add the onion and garlic, and cook for 3 minutes. Add the zucchini and cook, stirring often, for 7 to 10 more minutes, until the zucchini is slightly tender.
2. Reduce the heat to low and stir in the cooked pasta. Remove the pan from the heat and stir in the ricotta, lemon zest, and black pepper. Sprinkle with the fresh basil and serve.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.