Penne and Zucchini

Name: Penne and Zucchini
Ingredients: 8 oz. penne pasta; 23 cup low-fat ricotta cheese; 2 Tbs. olive oil; 1 sweet onion, such as Walla Walla or Vidalia, thinly sliced (2 cups); 2 medium zucchini, halved and thinly sliced into half-rounds (4 cups); 2 cloves garlic, minced (2 tsp.); 3 cups baby arugula (3 oz.); 13 cup shredded provolone, optional

8 ingredients

10 steps

Ingredients

8 oz. penne pasta
23 cup low-fat ricotta cheese
2 Tbs. olive oil
1 sweet onion, such as Walla Walla or Vidalia, thinly sliced (2 cups)
2 medium zucchini, halved and thinly sliced into half-rounds (4 cups)
2 cloves garlic, minced (2 tsp.)
3 cups baby arugula (3 oz.)
13 cup shredded provolone, optional

Directions

1

Cook penne according to package directions.
2

Drain, and reserve pasta water.
3

Whisk together ricotta and 1/3 cup pasta water in small bowl; set aside.
4

Heat oil in skillet over medium-high heat.
5

Add onion, and saute 5 minutes.
6

Reduce heat to medium; add zucchini and garlic, and season with salt and pepper, if desired.
7

Cook 3 minutes, or until zucchini is tender.
8

Stir in arugula, cover, and cook 1 minute, or until arugula is just wilted.
9

Add ricotta mixture to arugula mixture, and cook 1 minute, or until hot but not boiling.
10

Serve ricotta sauce over penne, and sprinkle with provolone (if using).