This is a healthy, colorful, and easy recipe from Cooking Light magazine. Each serving has only 380 calories, but 14.5 grams of protein. With that amount of protein most people won’t need a second serving. At $1.62 a serving it’s a pretty inexpensive meal.
And you can add other veggies if you want to. Some people said that they did not use “fresh ricotta” and they thought it would have been better with the fresh. Several people seemd to think it lacked enough flavor overall, so you might want to add garlic, and/or some other flavorful ingredients, hot peppers, lean cooked sausage, spicy cooked shrimp, grilled spicy chicken, etc. It seems to be a good base to start with.
From the reviews:
“I have lots of fresh produce so I added a hot banana pepper, green and red pepper as well as sausage . . . I used store bought light ricotta. . . A little extra mint might add some zip. I think this is a basic recipe that can be altered according to what you have on hand.”
” I added a pound of shrimp sauteed in a little butter and garlic and olive oil to the mix (I happened to have shrimp in the freezer). I added a healthy amount of garlic (2 big cloves) to the zucchini. I could only find low-fat buttermilk, but still got ricotta. Used fresh fettuccine (not dried).”
“I loved this but my family didn’t care for it. They wanted sauce on the pasta.”
You could add some alfredo sauce if you like. Look for one that is lower in fat. Click on the label “alfredo sauce” below this post for alfredo sauce recipes.