Noodles with Zucchini and Mushrooms

1 Tbsp olive oil
1 onion
1 garlic clove
2 cups grated zucchini
1 cup sliced mushrooms
1/2 cup ricotta
1/3 cup milk
1 lbs whole wheat noodles (e.g. fettuccine)
1/2 tsp nutmeg
parsley



Prepare vegetables first.
Peel and cut onion into rings, chop garlic, wash and grated zucchini, clean and slice mushrooms.
Heat olive oil in iron skillet.
Saute onion and garlic until soft.
Add the grated zucchini and the slices mushrooms and stir well.
Reduce heat and continue to saute for about 10 minutes, stirring occasionally.
Bring water to a boil, salt lightly and cook whole wheat noodles until al dente (approximately 7 minutes or follow instructions on package), drain.
In separate bowl whisk ricotta with milk until soft, add to zucchini mixture in skillet and season with nutmeg, salt and pepper.
Finally add noodles and sprinkle with chopped parsley.
Serve immediately.