Penne With Zucchini and Ricotta

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* Exported from MasterCook *

 

Penne With Zucchini and Ricotta

 

Recipe By : Cooking Light Magazine, August 2000, page 146

Serving Size : 6 Preparation Time :0:00

Categories : Main Dish, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 ounces packaged penne -- (tube-shaped pasta)

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 -- divided (1 ounce)

2 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh marjoram

OR 1 teaspoon dried marjoram

3/4 teaspoon salt

1/4 teaspoon black pepper

1 cup part-skim ricotta cheese

 

Perhaps I should say " Zucchini With Penne " because there's so much squash

here. Zucchini is cut in the same shape as the pasta; ricotta cheese is

dabbed onto the hot pasta, then melted into it. Oregano can be substituted

for marjoram.

 

1. 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.

 

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

 

CALORIES 417 (22% from fat); FAT 10.4 g (sat 3.6g, mono 4.8g, poly 1.1g);

PROTEIN 17.8 g; CARB 63.2 g; FIBER 2.6 g; CHOL 16 mg; IRON 3.9 mg; SODIUM

430 mg; CALC 206mg

 

 

 

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