Lasagna Toss

4 to 6 servings

1/2 pound bow-tie pasta

3 medium zucchini

1-1/4 cups prepared tomato sauce with mushrooms

1/2 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

Cook the pasta in a large pot of boiling, salted water until tender but still firm, 8 to 9 minutes. Drain well.

Meanwhile, cut the zucchini in half lengthwise, and then crosswise into 1/4-inch-thick pieces. Combine the zucchini and the tomato sauce in a medium saucepan over medium-high heat. Cook, stirring occasionally, until the zucchini is tender and the sauce is heated through, 3 to 4 minutes.

In a large serving bowl, combine the ricotta cheese and about 2/3 of the mozzarella cheese. Add the pasta, pour the sauce on top, add the salt and pepper and toss well. Sprinkle with the remaining mozzarella cheese and serve immediately.