SAUTÉED SQUASH AND ONION PENNE

Ingredients:

• 1 medium squash, such as zucchini or yellow squash, sliced into thin rounds

• 1 small onion, thinly sliced

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon red pepper flakes (optional)

• 2 cups cooked penne pasta

• 2 tablespoons chopped fresh parsley (optional)

Instructions:

1. Peel the squash and cut it into small, bite-sized pieces. Peel the onion and slice it thinly.

2. Heat the olive oil in a large skillet over medium heat. Add the squash and onion to the skillet and season with salt and pepper.

3. Sauté the squash and onion until they are tender and lightly browned, about 10 minutes.

4. Meanwhile, bring a pot of salted water to a boil and cook the penne according to the package instructions.

5. Once the pasta is cooked, drain it and add it to the skillet with the sautéed squash and onion. Stir to combine, and serve immediately.

Vegan Ricotta Ingredients:

• 1 block firm tofu

• 1 cup raw cashews, soaked in water for at least 2 hours

• 2 cloves garlic

• 2 tablespoons lemon juice

• 1/4 cup nutritional yeast

• 1/4 cup chopped fresh herbs (such as basil, parsley, and thyme)

• 1 teaspoon salt

• 1/4 teaspoon black pepper

Instructions:

1. Drain the soaked cashews and place them in a food processor or high-speed blender. Add the tofu, garlic, lemon juice, nutritional yeast, herbs, salt, and pepper.

2. Blend the mixture until it is smooth and creamy, scraping down the sides of the food processor or blender as needed.

3. Transfer the ricotta to a bowl and refrigerate until it is firm, at least 30 minutes.

4. Serve the vegan ricotta with crackers, bread, or your favorite vegetables. It can also be used in lasagna or other dishes that call for ricotta cheese.

That's it! This simple and flavorful dish is perfect for a quick and easy weeknight meal.