Penne with Zucchini and Ricotta

Penne with Zucchini and Ricotta Recipe

Yield:

6 servings (serving size: 1 2/3 cups pasta and 1 teaspoon parmesan)

Recipe from

Nutritional Information

Calories 417
Caloriesfromfat 22 %
Fat 10.4 g
Satfat 3.6 g
Monofat 4.8 g
Polyfat 1.1 g
Protein 17.8 g
Carbohydrate 63.2 g
Fiber 2.6 g
Cholesterol 16 mg
Iron 3.9 mg
Sodium 430 mg
Calcium 206 mg

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

Preparation

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.

Note:

August 2000
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