INGREDIENTS
1/4 cup
plus 1 Tbsp. extra virgin olive oil
8 oz
whole wheat rigatoni pasta (or pasta of your choice)
1 pint
cherry tomatoes
1 cup
roasted bell peppers, chopped (roasted red peppers from the jar; if roasting peppers yourself use 2, halved of any color)
1 oz
bag of fresh spinach
1
small zucchini ends removed, diced
3 cloves
garlic, chopped
1 1/2 tsp
lemon zest (the yellow rind of the lemon zested)
6 oz
fresh buffalo mozzarella (you can use shredded, pearls or a chunk sliced)
1 1/2 tsp
oregano
Optional: garnish with fresh chopped basil.