Lemon Ricotta Squash & Zucchini “Penne”

Yellow Squash and Zucchini cut into “Penne” Shapes with a Fresh Lemon Ricotta Sauce

Yield: 2 servings

Per Serving: 1 Lean, 3 Green, 3 Condiments

Total Time: 15 minutes

Prep Time: 5 minutes

Nutrition Per Serving: 340 calories, 18g fat, 18g carbohydrate, 28g protein

Ingredients

• 1 cup zucchini squash

• 1 cup yellow squash

• 1 cup spinach

• 2 cups part–skim ricotta cheese

• 2 tsp lemon juice ½ tbsp lemon zest

• ½ tbsp fresh thyme leaves

• 1 clove garlic, grated or pressed

• 4 tbsp reduced-fat parmesan cheese

Directions

1. Preheat oven to broil.

2. Halve and then quarter squash lengthways. Cut out and discard the seedy core. Slice the squash at an angle into pieces roughly the same size and shape as penne pasta. (1/2-inch by 2-inch pieces).

3. Place squash and spinach in a microwave-safe bowl with 1 to 2 tablespoons water. Cover with plastic wrap or paper towel. Microwave on high until tender, about 45 seconds.

4. Mix together the ricotta cheese, lemon juice, zest, thyme and garlic.

5. Dollop the ricotta into an oven safe dish and arrange with zucchini-spinach mix.

6. Sprinkle with parmesan and broil for 4 to 5 minutes until parmesan is brown and ricotta bubbly.

Tip: Try making this recipe in 2 ramekins and broiling as directed for a fun presentation and pre-portioned amounts.