Ingredients

• Ingredients Units USM Scale 1x2x3x 16 oz. small pasta (bowties, penne or rigatoni) 1 tablespoon olive oil or 1/4 cup water or broth 2 lbs. zucchini (4 – 5 medium), sliced 1/4 inch or if wide cut into half moons 4 cloves garlic, chopped 1/4 cup basil, julienned 1/4 cup mint, julienned 2 lemons, juice of 3/4 cup vegan ricotta (cashew ricotta or tofu ricotta) salt & pepper to taste red pepper flakes, optional To Serve lemon wedges, to serve almond parmesan, to serve

Preparation

• Instructions Pasta: Cook pasta according to package directions. Drain and set aside. Zucchini: In large pan, heat olive oil or water over medium heat and cook the garlic and zucchini together, until zucchini is pretty tender, about 8 – 10 minutes, stirring frequently so they cook uniformly. Combine: Add the pasta, vegan ricotta, fresh herbs and lemon juice to the pan with zucchini, mix well to coat. Taste for flavor, adding more salt and pepper to taste. Serve with lemon wedges and a good dusting of almond parmesan – it’s simply delicious! Serves 6 Store: Leftovers can be stored in the refrigerator for up to 5 days. To keep longer, store in the freezer for up to 2 months.