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Tuesday, September 17, 2013

Penne with Zucchini and Ricotta Recipe

This simple recipe was a big hit in our household last week. I was looking for a new way to add zucchini into a pasta dish without making it too heavy and loaded with sauce. Thanks to The Boot Blog for the great recipe!

Penne with Zucchini and Ricotta

(serves 3)
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 penn
1/3 cup ricotta
1/4 cup grated parmigiano (or cheese of your choice)

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.