Penne with Zucchini and Ricotta

(serves 3)

Photo by Pat C.
Adapted from thebootblog.net

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from thebootblog.net

Ingredients

  • 1

    tbs olive oil

  • pinch chili flakes

  • 2

    medium zucchini, sliced into half moons

  • 1/2

    onion, chopped

  • 1/2

    tsp salt

  • 1/4

    tsp black pepper

  • 1/2

    pound penne rigate

  • 1/3

    cup fresh ricotta (not the packaged kind, it’s really not the same.)

  • 1/4

    cup grated parmigiano (or cheese of your choice)

Directions

Heat a skillet over medium heat, add the oil and the chili flakes. Let sizzle for a few seconds. Add the chopped onion and the zucchini and season with salt and pepper. Cover and cook, stirring occasionally, until the zucchini are tender. In the meantime, bring a pot of salted water to a boil, and cook the penne according to instructions for al dente. Drain, reserving about 1/3 cup of the pasta cooking liquid. (You probably won’t use it all.) Toss penne in the skillet with the zucchini, lowering the heat to a simmer. Add the ricotta and a bit of the water at a time, until desired consistency is reached. Sprinkle with the parmigiano and serve immediately.

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