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Penne with Zucchini and Ricotta

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Pillsbury Kitchens
Updated Dec 22, 2010
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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.

Penne with Zucchini and Ricotta

  • Prep Time 30 min
  • Total 30 min
  • Ingredients 9
  • Servings 6
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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

Instructions

  • Step 
    1
    Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    In large serving bowl, combine cooked pasta, zucchini mixture and basil; toss gently to mix. Sprinkle with Parmesan cheese.

Nutrition

470 Calories
15g Total Fat
21g Protein
63g Total Carbohydrate
6g Sugars

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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