gluten free | vegetarian | soy free | nut free

20 minutes or less

What You’ll Need:

2 c dried brown rice, chickpea or quinoa pasta

1 zucchini, quartered & sliced

1 broccoli crown, chopped

2 Tbsp olive oil

Salt & pepper to taste

12 ounce jar marinara sauce

6-7oz (about half 15oz container) full fat ricotta cheese

2-3oz Parmesan cheese, shredded

OPTIONAL: crushed red pepper

Preheat oven to 350*

Bring a medium pot of lightly salted water to a boil for the pasta & cook according to package instructions.

While pasta cooks, heat olive oil in a large skillet. Add broccoli & zucchini. Top with salt & pepper to taste & sauté for about 5 minutes, or until broccoli turns bright green and zucchini is tender.

Drain cooked pasta & transfer cooked pasta to a medium baking dish. Top with cooked veggies, red sauce, ricotta. Sprinkle with Parmesan & crushed red pepper if desired.

Pop into oven for 8 minutes. Then, dive in!

Serves 2.