Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light August 2000

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Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

417 calories; calories from fat 22%; fat 10.4g; saturated fat 3.6g; mono fat 4.8g; poly fat 1.1g; protein 17.8g; carbohydrates 63.2g; fiber 2.6g; cholesterol 16mg; iron 3.9mg; sodium 430mg; calcium 206mg.
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