2 2/3
oz. (2/3 cup) shredded fresh Parmesan cheese
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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.
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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.
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Nutrition Facts
Serving Size:1 2/3 Cups
Calories
470
Calories from Fat
140
Total Fat
15g
23%
Saturated Fat
8g
40%
Cholesterol
35mg
12%
Sodium
460mg
19%
Total Carbohydrate
63g
21%
Dietary Fiber
3g
12%
Sugars
6g
Protein
21g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
35%
35%
Iron
20%
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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