Zucchini-Ricotta Rigatoni

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Zucchini-Ricotta Rigatoni

1 medium zucchini, sliced 1 cm thick and each slice cut into 2 half-moons
1 small or 1/2 large sweet onion, sliced into long thin strips
2/3 cup grape tomatoes
1/3 lb rigatoni pasta
5 oz part-skim ricotta cheese
1/2 tsp dried thyme
2 tbsp olive oil, separated
salt to taste

Put water on to boil for the pasta in a large pot. In a large saucepan, heat 1tbsp of olive oil with the thyme until hot; add the zucchini and onion and cook over medium heat, covered, stirring frequently until the both onion and zucchini are quite colored. Keep warm. Meanwhile, cook pasta when the water boils. In a small, separate saucepan, saute tomatoes in remaining oil over medium-high to high heat until they soften, shrink, and the skins begin to slip off. Keep warm.

When pasta is done cooking, drain it and add the ricotta and salt to the pasta in the pot. Mix to coat the pasta well. Divide the pasta between two bowls. Top each with 1/2 the zucchini-onion mixture. Divide the cherry tomatoes between the two bowls as garnish.

Serves 2.