Penne with Zucchini and Ricotta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (16-ounce) package penne (tube-shaped pasta) |
3 garlic cloves, peeled |
2 pounds small zucchini, halved lengthwise and cut diagonally into 1/2-inch slices (about 7 cups) |
1/4 cup (1 ounce) grated fresh parmesan cheese, divided |
2 tablespoons extra-virgin olive oil |
1 tablespoon chopped fresh or 1 teaspoon dried marjoram |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
1 cup part-skim ricotta cheese |
Directions:
1. Cook pasta and garlic in boiling water 7 minutes; add zucchini, and cook 3 minutes. Drain well; discard garlic cloves. Place pasta mixture in a large bowl. Add 2 tablespoons Parmesan, oil, marjoram, salt, and pepper; toss well to coat. Drop ricotta by tablespoonfuls into pasta mixture; toss well. Sprinkle each serving with Parmesan.
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