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.
Penne with Zucchini and Ricotta
Yield: 6 servings (serving size: 1 2/3 cups pasta and 1 teaspoon parmesan)
Recipe from
More From Cooking Light
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
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.
Penne with Zucchini and Ricotta Recipe at a Glance
- COURSE: Main Dishes, Side Dishes/Vegetables
- CONVENIENCE: Entertaining
- CUISINE: American, New American
- MAIN INGREDIENT: Pasta
- DIETARY CONSIDERATION: Meatless
- OCCASION: Summer
- PUBLICATION: Cooking Light
More Recipes for Main Dishes
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Summer Squash and Ricotta Galette
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