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Nutrition info - Recipes

Penne with Ricotta & Zucchini

This recipe cominies zucchini and ricotta and creates a penne pasta perfection. It is a delicious and quick white sauce recipe that will satisfy the really ravenous and keep them smiling in delectable delight. 


Penne with Ricotta & Zucchini

Ingredients

For 6 people

  • 1 (16-oz.) pkg. penne
  • 3 garlic cloves, peeled
  • 32 ounce(s) small zucchini, halved lengthwise and cut diagonally into 1/2-inch slices (about 7 cups)
  • 1/4 cup(s) grated fresh Parmesan cheese, divided
  • 2 tablespoon(s) extra virgin olive oil
  • 1 teaspoon(s) dried marjoram or 1 tbsp. chopped fresh marjoram
  • 3/4 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
  • 1 cup(s) part skim ricotta cheese

Directions

Cook pasta and garlic in boiling water 7 minutes; add zucchini, and cook 3 minutes. Drain well; discard garlic cloves and 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 and then sprinkle each serving with Parmesan.

Nutrition facts

  • Kcal: 424.41 kcal
  • Fibers (g): 5.54g
  • Sodium (mg): 384.37mg
  • Carbs: 68.56g
  • Fat: 10.57g
  • Saturated fat (g): 3.34g
  • Proteins: 18.84g