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Penne with Zucchini and Ricotta




Source of Recipe


Source: Cooking Light magazine


List of 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



Recipe



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.