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Thread: Penne with Zucchini and Ricotta

  1. #1
    maribeth Guest


    I was looking for Laurdee to post this recipe last week, then realized Friday I already had it, thanks to the weekly dinner menus Dina had posted on the WW site before switching to BCB. Since Laurdee posted the recipes for this week, and was suffering from a headache - I thought I'd be nice and post it for her.

    * Exported from MasterCook *
    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).
    - - - - - - - - - - - - - - - - - -
    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 ( on 8/6/00.

  2. #2
    Join Date
    May 2000
    Suburb of Buffalo, NY


    Well, I finally made this one tonight, and didn't like it at all. Too bland. And not worth the points. But, I ate it anyhow. It might be better, perhaps, with some "zing" to it, like a can of spicy diced tomatoes..or even some browned chicken.
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    Author unknown

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