Ricotta & Mushroom Pasta Ribbons + Chicken

Savor this Italian-inspired classic with a distinctively vegetarian spin. Mushrooms, leeks, fennel, and red onion are roasted with olive oil and garlic, then stirred into a rich marinara sauce. It’s ladled over a creamy base of herbed ricotta and curly lasagnette noodles made with brown rice. The lasagnette is sprinkled with mozzarella and served with roasted Parmesan zucchini on the side.