Spaghetti With Zucchini And Tomato - cooking recipe

Ingredients

1 pkg (16 oz) spaghetti
1/4 cup olive oil
4 medium zucchini, cut into sticks
3 cloves garlic, thinly sliced
1 lb cherry tomatoes
4 oz arugula
1 cup ricotta cheese

Preparation

Cook spaghetti in a large saucepan of boiling, well-salted water according to package directions. Drain and return to pan.
Heat oil in a large skillet on medium heat. Cook zucchini, stirring, until just tender.
Add the garlic and tomatoes. Cook, stirring occasionally, until tomatoes split and soften.
Add tomato mixture and arugula to pasta; toss to combine. Season to taste with salt and black pepper.
Serve spaghetti immediately topped with ricotta.