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PENNE
WITH ZUCCHINI AND RICOTTA
Perhaps
we 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
(16-ounce) package 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
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
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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.
Serves
6.
1
Serving - 1 2/3 cups pasta and 1 teaspoon Parmesan:
Calories: 417 (Cal. from fat: 22%), Fat: 10.4g
(Saturated: 3.6g), Cholesterol: 16mg, Sodium:
430mg, Carbohydrate: 63.2g, Protein: 17.8g.
[Cooking
Light, August 2000]
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