Penne with Zucchini and Ricotta
Recipe By : Cooking Light Magazine
Serving Size : 6
1 package penne (tube-shaped pasta) — (16-ounce)
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 — (1 ounce) 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
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.