Penne with Zucchini and Ricotta

Looking for a pasta recipe? Then check out this delicious penne sprinkled with fresh Parmesan cheese – perfect for Italian-style dinner that’s ready in 30 minutes.

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  • prep time 30 min
  • total time 30 min
  • ingredients 9
  • servings 6
 

Ingredients

1
(16-oz.) pkg. uncooked penne (tube-shaped pasta)
1
tablespoon olive or vegetable oil
2
garlic cloves, minced
1
lb. small zucchini, sliced (3 1/2 cups)
1
cup ricotta cheese
1
cup half-and-half
1/2
teaspoon salt
1/2
cup finely sliced fresh basil
2 2/3
oz. (2/3 cup) shredded fresh Parmesan cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add garlic and zucchini; cook and stir 3 to 4 minutes or until zucchini is tender.
  • 3 In small bowl, combine ricotta cheese, half-and-half and salt; stir until well blended. Add to zucchini mixture; cook and stir until hot.
  • 4 In large serving bowl, combine cooked pasta, zucchini mixture and basil; toss gently to mix. Sprinkle with Parmesan cheese.
  • 1 Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add garlic and zucchini; cook and stir 3 to 4 minutes or until zucchini is tender.
  • 3 In small bowl, combine ricotta cheese, half-and-half and salt; stir until well blended. Add to zucchini mixture; cook and stir until hot.
  • 4 In large serving bowl, combine cooked pasta, zucchini mixture and basil; toss gently to mix. Sprinkle with Parmesan cheese.

EXPERT TIPS

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Expert Tips

Penne are short narrow tubes of pasta. The sturdy shape holds together well when cooked and tossed with other ingredients.

To thinly slice basil, stack the leaves then roll them up like a cigar. Cut the rolled basil crosswise into very thin strips.

Serve this simple pasta dish with crusty bread and a salad of hearts of romaine tossed with thinly sliced red onion and oranges. Sprinkle the salad with balsamic vinegar, black pepper and chopped fresh mint.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 2/3 Cups
Calories
470
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
8g,
8%
),
Cholesterol
35mg
35%;
Sodium
460mg
460%;
Total Carbohydrate
63g
63%
(Dietary Fiber
3g
3%
  Sugars
6g
6%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
10%;
Calcium
35%;
Iron
20%;
Exchanges:
4 Starch; 4 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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