This easy pasta dish is fancy enough to serve to company, but simple enough for weekday dining. If you like spicy food, double the red pepper flakes (the amount given here is considered mildly to medium spicy). Or you can just leave them out.

　　

Ingredients

serves 2

　　Olive oil spray

　　2 cups radiatore, fusilli, or rotini

　　One 14-ounce can diced tomatoes

　　1 tablespoon chopped fresh basil

　　1 medium zucchini, halved lengthwise and thinly sliced

　　1 cup ricotta cheese

　　1/4 teaspoon red pepper flakes

　　1/8 teaspoon sea salt

　　1/4 teaspoon ground nutmeg

　　4 garlic cloves, chopped

　　1/2 cup sliced fresh porcini mushrooms, or 1/4 cup dried (softened if necessary; see page 166)

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

　　

Step 3

Arrange the pasta in the pot in an even layer.

　　

Step 4

Drain the tomatoes, reserving 2/3 cup liquid. (Add water if needed to make 2/3 cup.) Pour the liquid over the pasta and stir to coat the noodles.

　　

Step 5

Combine the basil in the can with the tomatoes and spread over the pasta. Add a layer of half of the zucchini.

　　

Step 6

In a small bowl, mix the ricotta with the red pepper flakes, salt, nutmeg, and garlic.

　　

Step 7

Spread the mixture over the zucchini, add the mushrooms, and top with the rest of the zucchini.

　　

Step 8

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

　　

nutrition information

Step 9

Calories: 489

　　

Step 10

Protein: 24g

　　

Step 11

Carbohydrates: 58g

　　

Step 12

Fat: 17g

　　

Step 13

Cholesterol: 50mg

　　

Step 14

Sodium: 734mg

　　

Step 15

Fiber: 4g

　　Glorious One-Pot Meals