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    Penne w/Zucchini + Ricotta


    Source of Recipe


    link

    Recipe Link: http://www.cooking.com/recipes/rerecite_print.asp?No=7454

    List of Ingredients




    Penne w/Zucchini + Ricotta

    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

    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. 6 servings.

    Recipe
 

 

 

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