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    Zucchini Ricotta Pasta Skillet (for 2)


    Source of Recipe


    Betty Crocker


    List of Ingredients


    • 1 Tbsp olive oil
    • 1 1/2 cups 1/4 inch slices of zucchini
    • 1 clove garlic, finely chopped
    • 2 cups uncooked farfalle pasta (bowties)
    • 1 3/4 cups Progresso chicken broth (from 32 oz. carton)
    • 1/2 cup whole milk ricotta cheese
    • 2 Tbsp grated Parmesan cheese
    • 1/4 tsp salt
    • 1/4 tsp pepper
    • (Optional ) 2 tsp lemon juice
    • (Optional) 2 Tbsp fresh basil leaves


    Instructions


    1. In 10 inch skillet, heat oil over medium-high heat. Add zucchini; cook 3 to 4 minutes, stirring frequently, until zucchini begins to brown.
    2. Add garlic; cook and stir 30 seconds. Remove from skillet.

    3. Add pasta and broth to same skillet; heat to boiling.
    4. Reduce heat to medium-low; cover and simmer 11 to 13 minutes, stirring occasionally, until pasta is al dente. (There will be a little liquid left in the skillet.)
    5. Stir in ricotta cheese, Parmesan cheese, salt, pepper and sautéed zucchini. Cook 2 to 3 minutes or until heated through.
    6. Remove from heat; stir in lemon juice and basil. Transfer to serving bowl; garnish with more chopped basil, if desired.
    7. Serve with more Parmesan cheese on the side, if desired.
 

 

 

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