* Exported from MasterCook *

Penne With Zucchini and Ricotta

Recipe By :Cooking Light Magazine (August, 2000)
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Vegetarian


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 16-oz pkg penne (tube-shaped pasta)
3 garlic cloves -- peeled
2 pounds small zucchini, halved lengthwise & -- cut into 1/2" slices
(about 7 cups)
1/4 cup grated fresh Parmesan cheese, divided -- (1 ounce)
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.

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


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Per serving, per recipe:
417 Calories; 10.4 g. Fat; 2.6 g. Fiber; 16 mg. Cholesterol; 430 mg. Sodium; 206 mg. Calcium

9 POINTS

Formatted by Dina (mdkbweiss@erols.com) on 8/6/00.