Rotini and Cheese with Broccoli and Ham

Serving Size : 6

4 quarts water
2 cups rotini -- about 8 ozs. pasta
1 package frozen chopped broccoli -- (10-ounce)
1/4 cup all-purpose flour
2 cups skim milk
1 1/2 cups Velveeta Light -- (6 ounces) cubed
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup ham -- reduced fat, chopped

Bring water to a boil in a large stockpot. Add pasta; cook 5 minutes. Add broccoli; cook an additional 5 minutes or until pasta is done; drain.
While pasta cooks, lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium saucepan; gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until mixture is thick, stirring frequently.

Remove from heat; stir in cheese and next 4 ingredients (cheese through pepper). Combine pasta mixture, cheese sauce, and ham.

Pasta Sauce with Beef Ribs and Cinnamon

Recipe By :Mark Bittman

2 tablespoons olive oil
2 1/2 pounds meaty short ribs of beef
salt and pepper -- to taste
2 cans whole plum tomatoes -- undrained
3 cloves garlic
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves


Heat olive oil in a heavy Dutch oven or casserole over medium-high heat; a minute later, brown the meat on all sides, seasoning with salt and pepper as it cooks. Add the tomatoes, garlic, cinnamon and cloves, reduce heat to low, and cover, with the lid slightly ajar.

Simmer gently, stirring occasionally, for at least 1 1/2 hours, until the meat falls off the bone; if the sauce begins to get too thick, add a little water and continue to cook.

When the meat is tender and fallen from the bone, remove the bones from the sauce and break the meat up with a spoon. Taste and adjust seasoning.

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Per Serving (excluding unknown items): 260 Calories; 27g Fat (91.3% calories from fat); 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 5 1/2 Fat.

Spaghetti Pie

6 cups leftover cooked spaghetti (or other pasta)
1 egg
1 teaspoon Italian Herb seasoning
1 1/2 cups shredded cheddar cheese
1/4 cup melted butter
1/2 pound ground beef
1 small onion, chopped
1 jar marinara sauce
1/2 cup grated Parmesan cheese

Preheat oven to 350ºF.

In a large mixing bowl, combine pasta, egg, herb seasoning, cheddar cheese and butter. Mix well.

Spray a 9 x 13 pan with cooking spray, put spaghetti mixture into the pan and spread evenly.

In a saucepan over medium high heat, brown ground beef and onions together until nicely browned. Drain any grease. Spread ground beef and onions over the top of the pasta mixture in the pan.

Pour the bottled marinara sauce over the ground beef mixture, spreading to the edges. Sprinkle the top with the Parmesan cheese.

Bake in a 350ºF oven for 30 minutes, or until bubbling nicely.

Pierogi Dough

2 Eggs
1/4 tsp salt
4 TBS margarine -- melted (I used butter)
4 Cups flour

In a small bowl, mix the eggs, salt, and melted margarine.

Place flour in a large bowl. Add liquid to dough and mix until crumbly. Add enough water to form dough. (About 2 cups of water.)

Knead on a lightly floured surface for 10 minutes to make the dough smooth and elastic.

Roll out a large piece and cut into 4 inch circles.

Fill with about 2 Tablespoons of filling. Fold the dough circle over itself, making a half- circle.

Pinch edges together and crimp with a fork.

Place in boiling water for about 5 minutes until pierogi float to the top.

Yield:
"3 dozen"

Macaroni with Spiced Beef & Tomato Sauce

from Bon Appetit magazine, 2002

Makes 4 servings.

2 tablespoons olive oil
1 pound ground sirloin
2 large onions, halved, thinly sliced
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1/3 cup dry red wine
2 tomatoes, cut into 1/2-inch pieces
1 8-ounce can tomato sauce
8 ounces large macaroni
Freshly grated Parmesan cheese

Heat oil in heavy large pot over high heat. Add meat and onions and sauté until brown, about 10 minutes. Reduce heat to medium and add cinnamon, cayenne, and cloves; sauté 5 minutes. Add wine, tomatoes, and tomato sauce; simmer until mixture is thick, stirring occasionally, about 10 minutes.

(Can be made 1 day ahead. Cool slightly. Chill sauce uncovered until cool, then cover and chill. Rewarm before continuing.)

Cook pasta in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add to sauce and toss to coat. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with grated Parmesan cheese and serve.

Mexican Stuffed Shells

12 large pasta shells -- cooked (12 to 18)
1 lb ground beef
3 tablespoons taco seasoning
1/2 cup water
1 onion -- chopped
1 1/2 cups salsa -- divided
1 cup grated cheese -- divided
28 ozs. tomato sauce
chili powder -- to taste
green onions -- for garnish

Brown ground beef and drain.

Add seasoning, water,onion, and 1/2 cup of salsa and 1/4 cup cheese.

Mix together remaining salsa, tomato sauce,and chili powder.

Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.

Fill each shell with the ground beef mixture and place in pan.

Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point.

Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).

If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.

Spicy Mediterranean Pasta Salad

Salad:
1 pound rotini -- or other twisty-shaped pasta
1/2 cup kalamata olives -- coarsely chopped
1 cucumber -- peeled,halved & sliced(seeds removed if desired)
1 small red onion -- thinly sliced
2 cups spinach leaves -- coarsely chopped
1 red bell pepper -- cut into strips
1/4 cup banana peppers -- coarsely chopped
1 cup cherry tomatoes -- halved
2 cups cooked chicken -- roughly chopped
4 ounces feta cheese -- drained & crumbled
Dressing:
4 tablespoons olive oil
4 tablespoons red wine vinegar
4 tablespoons water
3 tablespoons lemon juice
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon honey
2 cloves garlic -- finely minced
salt & pepper -- to taste

Boil pasta according to directions; drain and rinse with cool water.

In a small bowl combine dressing ingredients and set aside. Alternately, place dressing ingredients in a blender and blend until combined.

In a large bowl mix pasta with prepared vegetables, toss and then add crumbled feta cheese.

Add the dressing and toss gently to combine.

Best if allowed to refrigerate for an hour before serving.

Salad will keep for 2-3 days if kept refrigerated.

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Per Serving (excluding unknown items): 436 Calories; 16g Fat (33.9% calories from fat); 21g Protein; 51g Carbohydrate; 3g Dietary Fiber; 42mg Cholesterol; 435mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

Beet Risotto with Walnuts and Gorgonzola

2 cups cooked beets -- cut into 3/4 inch cubes
5 cups chicken stock -- or veggie stock
1 teaspoon sea salt
2 tablespoons olive oil
1 tablespoon unsalted butter
3 shallots -- finely chopped
1 1/2 cups arborio rice
4 ounces gorgonzola cheese
1/3 cup walnuts

In a small pan, bring the chicken or vegetable stock to a near boil with 1 teaspoon sea salt.

In a large pan over medium heat, warm the olive oil with the butter. Add the shallots and saute until soft and clear, about 10 minutes.

Add the arborio rice, stirring frequently for 5 minutes. Add 1/2 cup stock and stir constantly until the liquid is absorbed. Add more stock, about 1/4 cup at a time, stirring with each addition until fully absorbed-it should take about 20 minutes total.

Before the last ladle of stock is added, stir in the gorgonzola cheese and walnuts.

After the last liquid has been absorbed, add the chopped beets. Let the risotto stand for 5 minutes before serving.

White Bean Sauce with Bacon

For tossing with pasta.

2 teaspoons olive oil
1/4 cup diced bacon
1/4 cup finely diced onion
small handful cherry tomatoes, coarsely chopped
2 cloves garlic, minced
1 15 oz. can Great Northern beans, drained and rinsed
salt and pepper to taste
pinch red pepper flakes (optional)
A few sprigs fresh basil, cut into a chiffonade
pasta-cooking water reserved
Parmesan cheese (about 1/8 cup total)


In a large skillet over medium heat, drizzle the 2 teaspoons olive oil. Add the bacon and allow it to cook for about 5 minutes, stirring occasionally to prevent burning. Add the onions and cook for another 3 to 4 minutes. Add the tomatoes and garlic, cook for another 2 minutes. Add the beans, salt, pepper, and red pepper flakes is using, along with about 1/2 cup of pasta cooking water. Cook for about 7 or 8 minutes, stirring occasionally. Add more cooking water as needed to loosen the sauce. Just before serving, stir in fresh basil and top with Parmesan.

Easily serves 4 as a main course with a cheese-filled pasta.

Spaghetti with Spinach and Mushrooms

from Vegetarian Times Magazine

serves 6

8 ozs. spaghetti, broken into thirds (I used whole wheat)
1 15 oz. can low-sodium vegetable broth
2 TBS tomato paste
1 TBS harissa or 1 tsp red pepper flakes
1/8 tsp saffron threads
1 lb. mushrooms, quartered
1 clove garlic, minced (about 1 tsp)
1 lb. spinach coarsely chopped (I used baby spinach- no chopping required)
1 15 oz. can chickpeas, drained and rinsed

Preheat oven to 350ºF. Place pasta on a baking sheet and coat with cooking spray. Bake 5 to 7 minutes, or until golden, shaking pan once or twice to brown evenly.

Bring vegetable broth, 2 1/2 cups water, tomato paste, harissa and saffron to a simmer in saucepan. Reduce heat to low and keep warm.

Heat a large stockpot over medium-high heat and coat with cooking spray. Add mushrooms, and cook 7 minutes, or until browned. Stir in garlic; and cook 1 minute more. Reduce heat to medium and stir in pasta and 2 cups hot broth. Cook 4 to 5 minutes, or until liquid is absorbed, stirring frequently. Add spinach, chickpeas and remaining broth. Cook 4 to 5 minutes more, or until noodles are tender and most of broth is absorbed, stirring constantly. Season with salt and pepper and serve immediately.

Baked Sesame Chicken Noodles

a Cooking Light recipe

This can certainly be made into a vegetarian version by omitting the chicken breast and using veggie or mushroom broth instead of the chicken broth. I always use more veggies than what is called for, and don't forget to remove the stems from your shiitakes. These are really woody and tough to chew- but they do make an excellent addition to a stock, so save them for future stocks.

8 ounces uncooked spaghetti or linguine, broken in half
1 tablespoon dark sesame oil
1 cup red bell pepper strips
8 ounces shiitake mushroom caps, sliced
2 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon minced fresh ginger
3 garlic cloves, minced
1/4 cup low-sodium soy sauce
1 cup fat-free, less-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons cream sherry
1 tablespoon rice vinegar
1/2 teaspoon crushed red pepper
2 cups thinly sliced bok choy
3/4 cup sliced green onions
1 tablespoon sesame seeds, divided
Cooking spray
1 cup panko (coarse, dry) breadcrumbs
2 tablespoons butter, melted

Preheat oven to 400°.

Cook pasta according to package directions, omitting salt and fat. Drain well.

Heat the oil in a Dutch oven over medium-high heat. Add red bell pepper strips and mushrooms; sauté 2 minutes. Add chicken, ginger, and garlic; sauté 3 minutes. Stir in soy sauce; cook 2 minutes, stirring frequently.

Combine broth and cornstarch, stirring well with a whisk. Add broth mixture to pan, and cook 2 minutes or until mixture is slightly thick, stirring constantly. Remove from heat; stir in sherry, vinegar, and crushed red pepper. Add pasta, bok choy, green onions, and 2 teaspoons sesame seeds to pan, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray.

Combine breadcrumbs, butter, and remaining sesame seeds; sprinkle evenly over pasta mixture. Bake at 400° for 20 minutes or until breadcrumbs begin to brown.

**This is also an excellent make-ahead dish. Assemble it early in the day and refrigerate it until you are ready for it to be cooked. Allow a few extra minutes to heat through.

Asparagus-Pesto Lasagna

from Vegetarian Times; April 2006
Serves 10

1/3 cup all purpose flour
3-1/2 cups low fat milk, divided
6 Tbsps pesto, or more to taste*
2 Tbsps. Grated Parmesan, plus additional for garnish, optional
1 tsp. salt
¼ tsp. black pepper
2 tsp olive oil
1-1/4 lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4” pieces
1 clove garlic, minced (about 1 tsp)
16 no-cook lasagna noodles (9 oz)**
(I used 9 noodles)
2 cups shredded Fontina or part-skim mozzarella (8 oz), divided

1. Preheat oven to 350. Whisk flour and ½ cup milk in saucepan until smooth. Gradually whisk in remaining milk. Bring to a boil over medium heat, whisking constantly, and boil 1 minute until thickened. Remove from heat: stir in pesto, parmesan, salt and pepper. Reserve one cup of the white sauce.

2. Warm oil in a large nonstick skillet over med-high heat. Add chopped asparagus (not tips) and cook, stirring often, 5 minutes or until tender. Add garlic, cook, stirring, 1 minute and season to taste with salt and pepper. Remove from heat.

3. Coat 13 x 9 baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly. Layer with half of cooked asparagus, ¾ cup cheese and half of sauce. Add another layer of pasta, remaining sauce, remaining cooked asparagus, and ¾ cup cheese. Top with a layer of noodles, then with reserved cup of white sauce. Arrange reserved asparagus tipes over top and sprinkle with remaining cheese.

4. Bake, uncovered. 35 to 45 minutes, or until golden. Let stand 10 minutes; serve with additional grated parmesan, if desired.

* Look for the freshest, most flavorful pesto in the refrigerator section of the supermaket, packed in vacuum sealed bags or plastic tubs.

**Using no-boil noodles, they expand so much, I don't overlap them when laying them in the pan. The noodles I used, I ended up only using 9 of them-three per layer, so use what fits your pan best.

Salmon Pasta

An Erika Original

2 tablespoons finely chopped yellow onion
1 tablespoon butter
1/8 teaspoon freshly ground black pepper
3/4 cup milk
8 ounces chive and onion flavored cream cheese
2 cups leftover smoked salmon, broken into pieces
1 cup cooked green peas
1/2 pound bowtie pasta, cooked according to package directions
1/2 cup pasta cooking water
1/2 red onion, thinly sliced

Melt butter in a saucepan and add yellow onions. Saute over medium-low heat until translucent. Add pepper and milk. Bring milk to a simmer and then add the cream cheese. Stir until melted and combined with the milk. Add extra milk if it is too thick. Add smoked salmon and green peas, and bring mixture to a gentle boil over medium heat. Add 1/2 cup of the pasta water used for cooking the bowties. Add the pasta to the sauce and stir gently to combine. Add more pasta water as necessary to get a smooth creamy texture to the sauce.

Toss pasta and red onion slices together and serve immediately.

Crock Pot Macaroni and Cheese

8 oz. uncooked macaroni
2 eggs
1 1/4 cup milk
1 (12 oz) can evaporated milk
4 cups shredded sharp cheddar cheese-divided
salt and pepper to taste

In a large bowl, beat the eggs and milks together until well combined. Add the macaroni, salt and pepper, and 3 1/2 cups of the cheese. Mix well and pour into crock pot. Sprinkle remaining cheese on top, cover and cook on low for about 5 hours*. Do not open the lid at all during cooking time.

*You'll want to keep an eye on this the first time you make it. I cooked it for 5 hours, and it was pretty browned around the edges- so next time it will be more like 4 1/2 in my crock pot. Adjust accordingly for your personal slow cooker.

Quick Pesto Tortellini

1 package frozen vegetables, your choice
1 pound cheese tortellini
1 15 oz. container ricotta cheese
1/4 cup prepared pesto
salt and pepper to taste


Bring a large pot of salted water to a boil. Add the vegetables and cook until done, remove the vegetables to a large bowl. Add the tortellini to the cooking water, and cook according to package directions until done. Add the cooked tortellini to the vegetables, reserving the cooking water.

In a small bowl, combine ricotta cheese, pesto, salt, and pepper. Add to the vegetables and tortellini, along with 1/2 cup of cooking water. Toss everything together until the sauce is a consistency you like. If it's still too thick, add cooking water, 1/4 cup at a time.

Serve immediately, or it can be refrigerated and warmed back up, covered, in a 350 oven for 20-25 minutes, or a few turns in the microwave.

Herbed Spaetzle

from Sara Moulton Cooks At Home

2 cups sifted all-purpose flour
1 teaspoon kosher salt
pinch freshly grated nutmeg
2 large eggs, lightly beaten
2/3 cup water
2 tablespoons unsalted butter
2 tablespoons vegetable oil
2 tablespoons snipped fresh chives
Salt and pepper to taste

Combine the flour, salt, and nutmeg in a large bowl and stir well. Whisk together the beaten egg and the water. Add to the flour mixture, beating until just smooth. The texture should be the consistency of thick pancake batter. If too thick, whisk in 2 to 3 tablespoons more water.

Drop the mixture through a spaetzle maker into a large pot of salted boiling water. Simmer until tender, 3 to 4 minutes. Drain and rinse under cold running water. (Spaetzle may be made a day in advance. Keep covered and chilled.)

Heat the butter and oil in a large skillet over high heat until hot. Add the spaetzle and cook, stirring often, until lightly browned and heated through, about 5 minutes. Add the chives and season with salt and pepper.

Four Cheese Stuffed Shells

inspired by a Cooking Light recipe.

1 pound jumbo shell pasta (about 40 shells)

Cooking Spray

1 (12-ounce) carton low fat cottage cheese

1 (15-ounce) carton ricotta cheese

1 cup shredded Asiago cheese

1 cup shredded Parmesan cheese

3 cloves garlic, finely minced

2 Tablespoons chopped fresh chives

3 Tablespoons chopped fresh parsley

1/4 teaspoon freshly ground black pepper

1/8 teaspoon crushed red pepper flakes

1 (10 ounce) package frozen chopped spinach, thawed and drained

8 cups marinara of your choice

1 1/2 cups shredded mozarella cheese

1.Cook pasta according to package directions, omitting salt and fat. Drain and set aside.

2.Preheat oven to 375ºF.

3.Coat 2 (9x13-inch) baking dishes with cooking spray; set aside.

4.Combine cottage cheese, ricotta cheese, Asiago, Parmesan, garlic, chives, parsley, black pepper, red pepper flakes, and drained spinach. Mix well.

5.Spoon 1 tablespoon cheese mixture into each shell. Put 1 cup of marinara in the bottom of each pan. Arrange half of stuffed shells, seam sides up, in each prepared dish. Pour 3 cups marinara over stuffed shells in both pans. Sprinkle each with 3/4 cup mozarella cheese.

6.Cover with foil. Bake at 375ºF for 30 minutes or until thoroughly heated.

To freeze unbaked casserole, prepare through step 5. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy duty foil. Stor in freezer up to 6 months.

To prepare frozen unbaked casserole: Preheat oven to 375ºF. Remove foil and plastic wrap. Re-wrap with foil and bake at 375ºF for 1 hour and 10 minutes, or until the shells are thoroughly heated.

Vegetable Biryani

Vegetable Biryani
Recipe By : Martha Stewart

1/2 tsp saffron -- crumbled
1/4 cup nonfat milk
1 1/2 cups basmati rice -- soaked in cold water 10 minutes and drained
3 Tbsp canola oil
2 large onions -- thinly sliced
1 1/2 tsp whole cumin seeds
3/4 tsp ground cardamom
1 cinnamon stick -- broken into 4 pieces
1/2 tsp ground cloves
1 Tbsp minced fresh ginger
3 plum tomatoes (about 1/2lb) peeled -- seeded, and chopped
6 oz green beans -- cut into thirds (about 1 1/2 cups)
1/2 head cauliflower -- cut into florets (about 2 cups)
2 carrots -- cut into 1/2 inch pieces (about 3/4 cup)
1 cup cooked or canned chickpeas -- drained and rinsed
1 1/2 tsp coarse salt
1 cup fresh or frozen peas
2 oz cashews -- (about 1/2 cup)

1. Preheat oven to 350°. Combine saffron and milk in a small bowl; set aside. Place rice in a medium saucepan with 1 1/2 cups cold water. Bring to a boil over high heat, stir once, then reduce heat to low. Cover and simmer until rice has absorbed all the water, about 20 minutes.

2. Meanwhile, heat 2 tbsp oil in a large saute pan over medium-high heat. Add onions; cook, stirring, until golden brown and slightly crisp, about 10 minutes. Remove half the onions from pan, and reserve. Add remaining tablespoon oil along with the spices, ginger, garlic, and tomatoes. Cook, stirring, until fragrant, about 2 minutes.

3. Pour 1 cup water into pan; bring to a simmer over medium-low heat. Add green beans, cauliflower, carrots, chickpeas, and salt; reduce heat to a simmer and cover pan. Cook until vegetables are crisp-tender, about 10 minutes. Add peas, and cook until bright green, about 2 minutes. Remove pan from heat.

4. Place one-third of the rice in a 3 1/2 quart heavy-bottom casserole or baking dish with a tight-fitting lid. Drizzle half the saffron milk over rice. Using a slotted spoon, transfer half the vegetable mixture to the casserole, leaving liquid behind. Place one-third of rice on top; drizzle with remaining saffron milk. Repeat with remaining vegetables and rice. Spread reserved onions over the top; sprinkle with cashews.

5. Cover, and bake until casserole is heated through and aromatic, about 30 minutes. Remove from oven; let cool slightly before serving.

Broccoli Tortellini Salad

Broccoli Tortellini Salad
Serving Size: 6

1 cup Ragú Chunky Gardenstyle Super Vegetable Primavera Pasta Sauce
3 tablespoons olive oil
2 tablespoons wine vinegar
2 tablespoons chopped fresh parsley
1 tablespoon minced fresh basil
Salt and pepper to taste
2 cups fresh broccoli florets
1 pound fresh or frozen cheese tortellini -- cooked and drained
1 medium red bell pepper -- diced
1/2 cup diced Provolone cheese
1/2 cup black olives, sliced

To prepare dressing, thoroughly combine pasta sauce, olive oil, vinegar, parsley, basil, salt and pepper in a small bowl; set aside.
In a medium saucepan, lightly cook broccoli in boiling water, about 3 minutes. Drain and rinse under cold water. In a large bowl, combine broccoli with tortellini, red bell pepper and Provolone. Add dressing; toss to coat well. Serve chilled or at room temperature.
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Per Serving (excluding unknown items): 318 Calories; 14g Fat (39.7% calories from fat); 15g Protein; 33g Carbohydrate; 3g Dietary Fiber; 59mg Cholesterol; 396mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 471 0 0 0 0 0 2358 25005 0 1198

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.