Penne with Zucchini and Ricotta

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

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Nutritional Information

Amount per serving
  • Calories: 417
  • Calories from fat: 22%
  • Fat: 10.4g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 1.1g
  • Protein: 17.8g
  • Carbohydrate: 63.2g
  • Fiber: 2.6g
  • Cholesterol: 16mg
  • Iron: 3.9mg
  • Sodium: 430mg
  • Calcium: 206mg


  • 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


  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.
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