Tomato Zucchini Pesto

Tomato Zucchini Pesto

6 ounces pasta – uncooked
1 package fresh basil – chopped
1 cup fresh basil – chopped
1 teaspoon vegetable oil
2 cloves garlic – minced
1 teaspoon Big Chief sugar
1/4 cup part-skim Ricotta Cheese
2 teaspoons water
1 tablespoon parmesan cheese – grated
1 medium zucchini – cut in circles
1 cup cherry tomatoes – quartered
1/2 teaspoon salt – (optional)

Prepare pasta as directed on the package. Rinse and drain. Cover and set aside.

In food processor or a blender process basil, oil, garlic and sugar. Blend in parmesan and ricotta. Set aside.

Place zucchini in large casserole dish and add water. Cover and microwave on high for 4 minutes. Drain. Stir in pasta and cheese mixture. Garnish with tomatoes. Salt to taste.

“A tasty and healthy Italian dish!”