Recipes

Makes: 4–6 servings Ingredients 8 oz (225 g) pasta (shells, rotini, penne, or macaroni) 2 cups broccoli florets 1 medium zucchini, chopped 2 cloves garlic 1 tbsp butter or olive oil ¾ cup whole-milk ricotta cheese ½ cup grated Parmesan cheese ½ cup milk (plus more as needed) ½ tsp onion powder ¼ tsp garlic powder (optional) ½ tsp kosher salt (or to taste) Freshly ground black pepper Optional ½ cup shredded mozzarella for extra cheesiness 1 tsp lemon juice A pinch of Italian s

Cut zucchini and squash into sticks or half-moons. Dip in egg, then coat with: Panko Parmesan Italian seasoning Bake at 425°F (220°C) for 20–25 minutes. Serve with marinara. Yummm & kid friendly