Tuesday, May 09, 2006

Penne with Zucchini and Ricotta

Penne with Zucchini and Ricotta

Recipe By : Cooking Light Magazine

Serving Size : 6

1 package penne (tube-shaped pasta) -- (16-ounce)
3 garlic cloves -- peeled
2 pounds small zucchini -- halved lengthwise and cut diagonally into 1/2-inch slices (about 7 cups)
1/4 cup grated fresh Parmesan cheese -- (1 ounce) 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

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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