Penne with Ricotta & Zucchini
This is a delicious and quick white sauce recipe for penne or other type of pasta.
At a glance
1 (16-oz.) pkg. penne
3 garlic cloves, peeled
2 lb. small zucchini, halved lengthwise and cut diagonally into 1/2-inch slices (about 7 cups)
1/4 cup (1 oz.) grated fresh Parmesan cheese, divided
2 tbsp. extra-virgin olive oil
1 tbsp. chopped fresh or 1 tsp. dried marjoram
3/4 tsp. salt
1/4 tsp. 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 and place pasta mixture in a large bowl. Add 2 tbsp. Parmesan, oil, marjoram, salt, and pepper; toss well to coat. Drop ricotta by tablespoonfuls into pasta mixture; toss well and then sprinkle each serving with Parmesan.
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