Penne with Zucchini

[Denise]

I made this a few days ago minus the ricotta cheese and I thought bland, tasteless, yet another pasta with oil and veggies recipe. Then I bought ricotta and put some in - WOW! It makes this really creamy white sauce, very tasty! This is going on my regular list. I reccommend everyone try this, its so easy!!!

[MrsReber]

I wanted to give this recipe a try anyway. I love ricotta. Now I will definitely have to try it after reading your review. Thanks!

[LSB]

Where is this recipe? I have both zucchini and ricotta in my fridge and I would love to use them up! Thanks, Louise

[Denise]

The recipe is in the vegetarian section of the August issue. If you don't have yours yet I'll be happy to type it in for you!

BTW: I added roasted chicken to some of the leftovers and it was very good!

[LSB]

Just got my August issue! Yah!

Denise - Thanks for the recipe feedback (and for being so nice to offer to type it out!) http://www.cookinglight.com/bbs/smile.gif

Louise

[Natasha]

It's a pretty short recipe...I need a break anyway...I know people have had trouble getting the August issue...so I thought I'd just post it. http://www.cookinglight.com/bbs/smile.gif
Thanks for pointing this out, BTW!

Penne with Zucchini and Ricotta

1 (16-oz.) package penne (tube-shaped pasta)
3 garlic cloves, peeled
2 pounds small zucchini, halved lengthwise and cut diagonally into 1/2-inch slices (about 7 cups)
1/4 cup (1 oz.) grated fresh Parmesan cheese, divided
2 tbsp extra-virgin olive oil
1 tbsp chopped fresh or 1 tsp dried marjoram
3/4 tsp salt
1/4 tsp 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 tbsp Parmesan, oil, marjoram, salt, and pepper; toss well to coat. Drop ricotta by tablespoonfuls into pasta mixture; toss well. Sprinkle each serving with Parmesan. Yield: 6 servings (serving - 1 2/3 cups pasta & 1 tsp Parmesan). Per serving: 417 cals; 10.4g fat; 17.8g protein; 63.2g carbs

[Gwenniver]

Does anybody think this recipe would work OK if I cut it down to 2 servings? My husband doesn't touch zucchini. Do you think it would be OK as reheated leftovers? Or freeze well (I'm thinking no on the freezing)?

Help! I want to eat zucchini but I don't have 5 friends who eat it!

[Denise]

Works fine reheated and it would also be an easy one to cut down and only make half. For reheating I just added ricotta to the portion I was going to eat. Then when reheating I microwaved for a few minutes and added ricotta when it was hot. Make sense?

[MrsReber]

I tried this recipe last night, but it seems like it's missing something. I felt like discarding those three beautiful garlic cloves was a punishable offense. I love garlic! Anyway, I wound up adding a few spices and a little garlic powder.

Denise, chicken sounds like a good idea, too. I may have to try that next time. Hubby is not very big on zucchini (or so he says, seems to eat it when I put it on the grill!)

Otherwise, very very easy to make. Hardly took any time at all. I will try it again with a few modifications.