Penne with Zucchini and Ricotta

Penne with Zucchini and Ricotta
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  • 2 pounds small zucchini, halved lengthwise and cut diagonally into 1/2-inch slices (about 7 cups)
  • ¼ cup (1 ounce) grated fresh Parmesan cheese, divided
  • 1 tablespoon chopped fresh or 1 teaspoon dried marjoram
  • ¼ teaspoon black pepper
  • ¾ teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 1 (16-ounce) package penne (tube-shaped pasta)
  • + 2 more ingredients
    • 1 cup part-skim ricotta cheese
    • 3 garlic cloves, peeled

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....

View full recipe at My Recipes


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