A Recipe for Pasta Primavera with Zucchini, Cherry Tomatoes, and Ricotta from Cooking Light Dinnertime Survival Guide

When it comes to feeding your family, what’s your biggest dinnertime dilemma? Lack of time? A tight budget? Feeding picky eaters? If getting healthy dinners on the table night after night feels like—or is!—a daunting challenge, then you’ll definitely want to check out the new Cooking Light Dinnertime Survival Guide by friend, fellow dietitian, and founder of RealMomNutrtion.com, Sally Kuzemchak.

Pasta Primavera with Zucchini, Cherry Tomatoes, and Ricotta via MealMakeoverMoms.com/kitchen

The book is filled with recipes from Sally’s kitchen as well as the kitchens of Cooking Light Magazine, and each is kid friendly and flexible. For example, if your kids don’t love the tomatoes in this pasta primavera dish then leave them out, or sub in another veggie like mushrooms or bell peppers.

Dinnertime Survival Guide

Besides the recipes—everything from Asian Lettuce Wraps to Ravioli with Pan-Roasted Tomatoes to Roasted Brussels Sprouts with Apples—the book is filled with practical, real-mom tips. For instance, if you’re trying to get your kids psyched about eating their vegetables, Sally offers tips like trying different shapes, striking while the kids are hungry, and embracing ranch dressing since kids love to dip.

 Pasta Primavera via MealMakeoverMoms.com/kitchen

The book is peppered with in-the-trenches mealtime advice from fellow moms as well as helpful “Crazy Tricks” sidebars designed to make dinners easier to prepare and more nutritious.

Pasta Primavera with Zucchini, Cherry Tomatoes, and Ricotta

Makes 4 Servings

This recipe is from Cooking Light Dinnertime Survival Guide by Sally Kuzamchak (Oxmore House, 2014).

  • 2 cups uncooked penne
  • 1 tablespoon olive oil
  • 2 medium zucchini, halved lengthwise and sliced
  • 1 teaspoon minced fresh garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 1½ cups cherry tomatoes, halved
  • 1 tablespoon butter
  • 1/2 cup part-skim ricotta cheese
  • 2 tablespoons thinly sliced basil leaves

1. Cook pasta in boiling water 7 minutes, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid.

2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add zucchini; sauté 2 minutes. Add garlic, salt, black pepper, and crushed red pepper; sauté 2 minutes. Stir in reserved 1/4 cup cooking liquid, tomatoes, and butter; sauté 1 minute or until butter melts. Add pasta, ricotta cheese, and basil to pan; toss gently to coat.

Nutrition Information per Serving (2 cups): 337 calories, 10g fat (4.2g saturated), 369mg sodium, 50g carbohydrate, 3.7g fiber, 13.2g protein

Print Recipe

Stay tuned, because Sally will be a guest on Cooking with the Moms next week … AND we’ll also be sharing her recipe for Asian Lettuce Wraps 🙂

6 responses to “A Recipe for Pasta Primavera with Zucchini, Cherry Tomatoes, and Ricotta from Cooking Light Dinnertime Survival Guide”

  1. I got to get my hands on Sally’s book – sounds so great (and looking forward to hearing her on your next podcast!)

  2. Thanks so much for sharing the recipe and having me on your podcast!

  3. Jean B says:

    I just made this tonight for my 3 year old and husband. Although we had no ricotta, I made do with a little Parmesan and goat cheeses I had in my fridge. It was delicious! 🙂

    Thanks for a simple and wonderful recipe!

  4. Diana says:

    Love this recipe! It tasted so good and everyone loved it! It’s now a regular. Plus I’m incorporating more ricotta into my other dishes….for instance glam up your Annie’s Mac n cheese with a tablespoon or 2 of ricotta.

Leave a Reply

Your email address will not be published. Required fields are marked *