Garden-Style Penne with Sausage & Ricotta
Uncooked whole wheat penne
Uncooked chicken sausage(s)
2 oz, Italian-style, casing removed
¼ cup(s), chopped, diced
1 medium clove(s), minced
1 small, diced
Fresh cherry tomato(es)
16 medium, halved
2 Tbsp, minced
Part-skim ricotta cheese
- Cook penne according to package directions, reserving 1⁄4 cup of cooking water when you drain pasta.
- Meanwhile, in medium nonstick skillet, add sausage, onion, and garlic. Set over medium heat and cook, stirring with wooden spoon to break up sausage, until browned, about 5 minutes.
- Add zucchini, tomatoes, salt, and black pepper. Cook, stirring often, until zucchini is crisp-tender, 2 minutes. Add pasta cooking water and cook for 1 minute more, allowing some of the liquid to evaporate. Add pasta and basil, stirring to combine. Transfer to plate; top with ricotta.
- Serving size: 1 2/3 cups