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Penne with Zucchini and Ricotta




Source of Recipe


The Best of Italian Cooking






Recipe Introduction


Serve this simple pasta dish with crusty bread and a salad of hearts or romaine tossed with thinly sliced red onion and oragnes. Sprinkle the salad with balsamic vinegar, black pepper and chopped fresh mint.





List of Ingredients



• 1 (16 oz) pkg uncooked penne (tube-shaped pasta)
  
• 1 T olive oil
  
• 2 garlic cloves, minced
  
• 1 lb small zucchini, sliced (3 1/2 cups)
  
• 1 cup ricotta cheese
  
• 1 cup half-and-half
  
• 1/2 tsp salt
  
• 1/2 cup finely sliced fresh basil
  
• 2/3 cups shredded fresh Parmesan cheese
  






Instructions



1. Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
   
2. Meanwhile, heat oil in 12" nonstick skillet over medium-high heat until hot. Add garlic and zucchini; cook and stir 3 to 4 minutes or until zucchin is tender.
   
3. In small bowl, combine ricotta cheese, half-and-half and salt; stir until well blended. Add to zucchini mixture; cook and stir until hot.
   
4. In large serving bowl, combine cooked pasta, zucchini mixture and basil; toss gently to mix. Sprinkle with Parmesan cheese.
   






Final Comments


6 servings