1 pkg. (16 oz.) mostaccioli rigati
1 lg. garlic clove, minced
1/4 c. butter
1 med. zucchini, sliced
1 c. sliced mushrooms
1 lg. carrot, thinly sliced
1/2 c. fresh basil leaves
1/2 tsp. salt
1/4 tsp. ground black pepper
1 tomato, chopped
1 container (15 oz.) ricotta cheese
1/3 c. grated Parmesan cheese

Cook pasta following package directions; drain in large skillet, saute garlic in butter until golden, add zucchini, mushrooms, carrot, basil, salt and pepper. Cook until tender-crisp about 5 minutes. Add tomato and cook 1 minute more. In large bowl, toss pasta with ricotta and Parmesan cheese, stir in vegetables. Makes 4 servings.