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.

  • 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
  • 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.
  • 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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