A Different Kind of Pasta Sauce

This week's recipe is adapted from Clean Eating Magazine, which if you don't read already you probably should. If I had a credit card I'd subscribe to it... one day perhaps. It's a low calorie dinner, coming in at about 400 calories per serving including the pasta noodles.

Zucchini Tomato Sauce

Makes 2-3 Servings

• 2 tbsp olive oil
• 1/2 large white onion
• 3 cloves garlic
• 1 zucchini
• 2 large tomatoes
• dash fresh ground sea salt
• dash fresh ground black pepper
• 1/3 cup fresh basil
• 1 1/2 tbsp ricotta

1. Chop all ingredients. I put the onions and garlic in one bowl, tomatoes in another, zucchini in a third, and the ricotta and basil in the last one. (Using bowls to keep ingredients separate makes for stress-free cooking and easy clean up!)
2. Heat the oil and add the onion/garlic bowl. Sauté til tender (2-3 min)
3. Add the zucchini and continue to sauté for another 5 min
4. Reduce heat and add the tomatoes until fully heated, stirring occasionally
5. After removing from heat add the chopped basil and ricotta
6. Serve on top of (homemade) fettuccine noodles