Categories: Cinch!, lunch or dinner dairy

Ingredients

• 1 T olive oil
• 3 cups mushrooms, chopped
• 3 cups onion, chopped
• 3 cups green bell pepper, chopped
• 3 cloves garlic, minced
• 2 28 oz cans diced tomatoes, drained
• 3 cups whole grain penne, cooked
• 1 1/2 cups ricotta cheese
• 2 T Italian herbs

Directions

1. Saute mushrooms, onion, green pepper and garlic in olive oil.

2. Add tomatoes.

3. Mix the ricotta with the herbs and toss with the pasta.

4. 1/2 cup pasta per serving, covered with the vegetables.

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