“Please Welcome Liz Lemmmmonnn Pasta” Whole Wheat Penne with Goat Cheese, Ricotta, Veggies , Roasted Grape Tomatoes and Lemon
I’m in the process of coming up with a new pasta dish so I can enter to win a local contest. Last night was my first attempt and for a first try, it was pretty darn delish. Then this morning I was browsing one of my favorite websites, Smitten Kitchen, and found out that she had made a similar pasta this week. I guess great minds think alike.
What You Need:
1 Box Whole Wheat Penne
1 Cup Fat-Free Ricotta
1/2 Goat Cheese
Fresh Shaved Parmesan
Lemon Juice (to taste)
1 Package Grape Tomatoes
1-1 1/2 Tbsp Minced Garlic
2 Zucchini (washed and sliced)
1 Package Baby Bella Mushrooms (washed and quartered)
PAM
Italian Seasoning (to taste)
Salt/Pepper (optional)
Heat oven to 400 on convection
1. Cook pasta according to package and set aside.
2.Wash and dry grape tomatoes. Place tomatoes on a greased cookie tray and put tray in oven for about 10-15 minutes (be sure to keep an eye on the tomatoes, ideally they should look a little blistered and soft). Set aside.
3. Steam the sliced zucchini in the microwave for about 4 minutes, so that they are just slightly undercooked. Set aside. Then preheat a large sautee pan on medium-low heat. Grease with PAM and add minced garlic. Once garlic begins to cook in pan, add the zucchini and mushrooms.
4. Next add the pasta to the zucchini/mushroom mixture. Once it is incorportated, add the goat cheese, ricotta and parmesan cheese. If you notice that the pasta doesn’t look coated enough in cheese, add a little more of each. Then add the lemon juice to taste. Mix well, then finally add the grape tomatoes. Season with Italian Seasoning/Salt/Pepper to taste.
