This easy pasta dish is fancy enough to serve to company, but simple enough for weekday dining. If you like spicy food, double the red pepper flakes (the amount given here is considered mildly to medium spicy). Or you can just leave them out.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Arrange the pasta in the pot in an even layer.
Step 4
Drain the tomatoes, reserving 2/3 cup liquid. (Add water if needed to make 2/3 cup.) Pour the liquid over the pasta and stir to coat the noodles.
Step 5
Combine the basil in the can with the tomatoes and spread over the pasta. Add a layer of half of the zucchini.
Step 6
In a small bowl, mix the ricotta with the red pepper flakes, salt, nutmeg, and garlic.
Step 7
Spread the mixture over the zucchini, add the mushrooms, and top with the rest of the zucchini.
Step 8
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 9
Calories: 489
Step 10
Protein: 24g
Step 11
Carbohydrates: 58g
Step 12
Fat: 17g
Step 13
Cholesterol: 50mg
Step 14
Sodium: 734mg
Step 15
Fiber: 4g
