Veggie Rotini with Ricotta Sauce

• 1 pound Rotini
• 1 whole Zucchini, Sliced
• 6 Tablespoons Grape Seed Oil Or Olive Oil, Divided
• 1 cup Ricotta Cheese
• 3/4 cups Fresh Shredded Parmesan Cheese
• 1 teaspoon Onion Salt
• 3/4 cups Freshly Chopped Herbs

1. Salt water and cook pasta until aldente.
2. Drain pasta and reserve 1 cup pasta water.
3. Saute sliced zucchini in 3 tablespoons of oil until lightly brown.
4. Once browned, add drained pasta and reserved pasta water.
5. Cover and cook for 3-5 minutes.
6. While this is cooking, whisk ricotta , parmesan cheese, remaining oil and onion salt together.
7. Add 1-2 tablespoons of warm water if you need a thinner consistency.
8. Add chopped herbs and ricotta mixture to the pasta.
9. Note: I used a combination of mostly basil, parsley and chives with a few mint leaves.
10. You can also use other veggies.
11. I have used squash and green beans at times.

rotini, zucchini, olive oil, ricotta cheese, parmesan cheese, onion salt, freshly chopped herbs

Taken from tastykitchen.com/recipes/main-courses/veggie-rotini-with-ricotta-sauce/ (may not work)