Spaghettini is italian for “thin spaghetti” but this classic red sauce mixed with white will have you wanting more!
Makes: 6 servings
12 oz. dried Ronzoni Smart Taste thin spaghetti
2 c. Prego Roasted Garlic and Herb Spaghetti Sauce
1 c. diced zucchini
4 oz. diced button mushrooms
1 medium red bell pepper, diced
1 small yellow onion, diced
1 tsp. minced garlic
3/4 c. part-skim ricotta cheese
2 c. fresh chopped kale
Cook spaghetti as directed by box.
Meanwhile, in large skillet over medium high heat, saute onion and garlic until onions are sweated, about 3 minutes. Turn down heat to medium. Add zucchini, mushrooms and bell pepper. Stir occasionally until vegetables are cooked through, about 7 minutes.
Once cooked through, add ricotta cheese and stir until incorporated. Add kale. Cover and reduce to low, letting simmer until kale is softened and wilted, about 5 minutes.
Drain noodles. Portion equally between 6 bowls (about 4.5 oz. cooked per serving). Spoon sauce evenly over each bed of noodles (about 1/2 cup, a little over). Toss lightly with fork and serve immediately.