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Ingredients
1 cup part-skim ricotta cheese
1 cup low-moisture part-skim shredded mozzarella cheese, divided
½ cup heavy cream
½ cup grated Parmesan cheese
1 large egg, lightly beaten
¾ tsp salt, divided
2 tbsp extra-virgin olive oil
8 ounces asparagus, trimmed and cut into 1-inch pieces (1½ cups)
1 small zucchini, sliced into ¼-inch half-moons (about 1½ cups)
1 medium yellow onion, chopped (about 1 cup)
3 medium cloves garlic, minced
2 cups frozen green peas, thawed
2 tbsp chopped fresh basil, plus more for garnish
½ tsp crushed red pepper
1 (5-ounce) package baby spinach, coarsely chopped (5 packed cups)
6 ounces whole-wheat penne, cooked according to package directions
Preparations
Preheat oven to 350°F. Lightly coat an 8-inch-square baking dish with cooking spray. Whisk 1 cup ricotta, ½ cup mozzarella, ½ cup cream, ½ cup Parmesan, beaten egg and ¼ teaspoon salt together in a large bowl until combined; set aside.
Heat 2 tablespoons oil in a large skillet over medium heat. Add cut asparagus, sliced zucchini, chopped onion and minced garlic; cook, stirring occasionally, until the vegetables are softened and slightly browned, about 7 minutes.
Add thawed peas, 2 tablespoons basil, ½ teaspoon crushed red pepper and the remaining ½ teaspoon salt. Cook and stir until fragrant, about 1 minute. Add chopped spinach in handfuls, stirring until just wilted before adding more, about 5 minutes.
Add the zucchini mixture and cooked penne to the large bowl with the ricotta mixture; fold until evenly coated. Transfer the mixture to the prepared baking dish; sprinkle evenly with the remaining ½ cup mozzarella.
Bake until the cheese is melted and the pasta mixture is heated through, about 15 minutes. Garnish with basil, if desired.
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