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
How to Make It
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.
This was somewhat bland, but maybe because I omitted the garlic and my marjoram was old. I added some yellow bell pepper along with the zucchini, which added some nice color, and substituted noodles I had on hand for the penne. We ate this as a meatless main course.
i made this dish as a meatless meal with salad and french bread. when I added the ricotta and tossed to mix It got lumpy and not creamy as I had hoped it would. Any sugesstions would help as I would try again.
I thought this made a great side dish. I did substitute oregano for marjoram and added shrimp as some had suggested. I also seasoned to taste. I used macaroni I had on hand instead of buying penne, so I quartered the zucchini before slicing it and cut the shrimp into bite sized pieces to compensate for the smaller pasta.
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