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Penne With Zucchini And Ricotta




Source of Recipe


Macklinda


List of Ingredients




1 16 oz. pkg penne -- uncooked
1 tbsp olive oil
2 cloves garlic -- minced
1 lb. small zucchini -- (3 1/2 cups), sliced
1 cup ricotta cheese
1 cup half and half
1/2 tsp salt
1/2 cup fresh basil -- finely chopped
2/3 cup parmesan cheese -- shredded



Recipe



Cook penne to desired doneness as directed on package. Drain; cover to keep warm.

Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add garlic and zucchini; cook and stir 3 to 4 minutes or until zucchini is tender.

In small bowl, combine ricotta cheese, half-and-half and salt; stir until well blended. Add to zucchini mixture; cook and stir until hot.

In large serving bowl, combine cooked pasta, zucchini mixture and basil; toss gently to mix. Sprinkle with Parmesan cheese.

Serves 6