Penne with Zucchini & Ricotta

By Joan_Z

Serves 6: Cal. 207; Protein 10 grms; 30 grms. carbo.

Ingredients

• 6 tsp. olive oil
• 1 clove garlic, minced
• 1 lb. zucchini, halved lengthwise & sliced thin
• 3/4 tsp. coarse salt
• 1/2 tsp freshly grounded black pepper
• 8 oz. multigrain penne pasta
• 1/2 part-skim ricotta cheese
• 1/4 cup freshly grated Parmesan cheese
• 2 tsp. dried marjoram

Preparation

Step 1

In a large nonstick skillet, heat oil and garlic on medium for 2 minutes or until garlic is golden. Add zucchini, salt and pepper. Cook over medium heat 8 minutes.

Meanwhile, cook pasta according to pkg directions. Drain, reserving 1/2 cup cooking water. Add penne and reserved cooking water to skillet. Add ricotta and Parmesan cheeses and marjoram. Toss ingredients in skillet for 3 minutes over medium heat or until sauce thickens.