3 tablespoons olive oil
1 large onion, sliced
1 pound zucchini, diced
1 pound yellow squash, diced
1 1/2 pounds fresh tomatoes, seeded and chopped
3 cloves garlic, chopped
1 1/2 teaspoons salt
1/2 teaspoon dried Italian seasoning
1/2 teaspoon red pepper flakes
3 tablespoons tomato paste
1 pound dried mini rigatoni
1/4 pound ricotta salata

Preparation Instructions:

1. Heat oil in large skillet over medium-high heat. Add onion; saute 5 minutes or until softened. Add zucchini and squash; saute 10 minutes.

2. Add tomatoes, garlic, salt, Italian seasoning, pepper flakes, and tomato paste; cook 5 minutes.

3. While sauce is cooking, prepare rigatoni following package directions. Drain, reserving 2 cups cooking liquid.

4. Toss drained pasta with vegetables.

5. Shred ricotta salata; stir into pasta. Add 1 to 2 cups reserved liquid to pasta to moisten and make a little sauce. Serve with additional ricotta on top.

Per serving: 458 calories; 17 g protein; 15 g fat; 64 g carbohydrates; 7 g fibre; 20 mg cholesterol; 736 mg sodium.