Black Beans, Corn & Zucchini

1 can black beans
1 can corn
1 average size zucchini - sliced long ways into fourths and then crosswise into small pieces
1/2 c frozen onion
1 TB garlic
1 TB olive oil
1 TB ground cumin
1 tsp southwest spice blend
lime juice
salt

Saute onions and garlic in olive oil until they start to brown
add zucchini
cook until zucchini is tender
add corn and beans
heat through
add salt & lime juice to taste

Ricotta Pasta Bake

1 box Quinoa shells
3/4 c Ricotta (skim)
1/4 c parm cheese
1 egg
splash of milk
fresh ground nutmeg
salt pepper

1 TB olive oil
1 TB garlic minced
1/4 c frozen chopped onion
1/2 c frozen chopped spinach
1 large pkg sliced mushrooms

2 TB whole wheat breadcrumbs

put water on to boil
preheat oven to 350
saute onions and garlic in olive oil
when they start to brown add frozen spinach - cook until liquid evaporates
turn down heat
add mushrooms
cook pasta
combine ricotta, parm, egg, nutmeg and milk in food processor
drain pasta - empty water an return pasta to warm pan
add sauteed veg tables & mix
add cheese mixture & mix
spray 8x8 with pam
add pasta mixture
sprinkle top with whole wheat breadcrumbs
bake at 350 for 25-30 minutes