Penne with Ricotta & Zucchini
This recipe cominies zucchini and ricotta and creates a penne pasta perfection. It is a delicious and quick white sauce recipe that will satisfy the really ravenous and keep them smiling in delectable delight.
Ingredients
- 1 (16-oz.) pkg. penne
- 3 garlic cloves, peeled
- 32 ounce(s) small zucchini, halved lengthwise and cut diagonally into 1/2-inch slices (about 7 cups)
- 1/4 cup(s) grated fresh Parmesan cheese, divided
- 2 tablespoon(s) extra virgin olive oil
- 1 teaspoon(s) dried marjoram or 1 tbsp. chopped fresh marjoram
- 3/4 teaspoon(s) salt
- 1/4 teaspoon(s) black pepper
- 1 cup(s) part skim ricotta cheese
Instructions
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Cook pasta and garlic in boiling water 7 minutes; add zucchini, and cook 3 minutes.
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Drain well; discard garlic cloves and place pasta mixture in a large bowl.
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Add 2 tbsp Parmesan, oil, marjoram, salt, and pepper; toss well to coat.
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Drop ricotta by tablespoonfuls into pasta mixture; toss well and then sprinkle each serving with Parmesan.
Nutrition
Calories: 2546.48kcalCarbohydrates: 411.38gProtein: 113.04gFat: 63.44gSaturated Fat: 20.02gCholesterol: 100mgSodium: 2306.21mgFiber: 33.25gSugar: 44.78g
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