Ingredients

  • 1 pound pasta shells (orecchiette)
  • 1/3 cup olive oil
  • 3 zucchini (small, thinly sliced)
  • 2 cloves garlic (thinly sliced)
  • 1 red chili (long, thinly sliced)
  • 14 ounces tomatoes (mixed baby, halved)
  • 1/4 cup mint leaves
  • 2 tablespoons verjuice (or dry white wine)
  • 1 1/4 cups ricotta cheese

Directions

  1. Cook pasta following package instructions. Drain well.
  2. In a large skillet, heat 2 tablespoons oil on medium. Sauté zucchini, garlic, and chili 2–3 minutes, until zucchini is just tender.
  3. In a large bowl, combine pasta, zucchini mixture, tomatoes, mint, verjuice, and remaining oil. Mix well and season to taste. Dollop ricotta over to serve.
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NutritionView more

510Calories
Sodium3%DV60mg
Fat31%DV20g
Protein33%DV17g
Carbs22%DV65g
Fiber16%DV4g

PER SERVING *

Calories510Calories from Fat180
% DAILY VALUE*
Total Fat20g31%
Saturated Fat6g30%
Trans Fat
Cholesterol25mg8%
Sodium60mg3%
Potassium650mg19%
Protein17g33%
Calories from Fat180
% DAILY VALUE*
Total Carbohydrate65g22%
Dietary Fiber4g16%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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