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Penne with Zucchini and Ricotta

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

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

Nutrition 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

How to Make It

  1. 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.