Penne and Zucchini
- 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
- Cook penne according to package directions.
- Drain, and reserve pasta water.
- Whisk together ricotta and 1/3 cup pasta water in small bowl; set aside.
- Heat oil in skillet over medium-high heat.
- Add onion, and saute 5 minutes.
- Reduce heat to medium; add zucchini and garlic, and season with salt and pepper, if desired.
- Cook 3 minutes, or until zucchini is tender.
- Stir in arugula, cover, and cook 1 minute, or until arugula is just wilted.
- Add ricotta mixture to arugula mixture, and cook 1 minute, or until hot but not boiling.
- Serve ricotta sauce over penne, and sprinkle with provolone (if using).
penne pasta, lowfat ricotta cheese, olive oil, sweet onion, zucchini, garlic, baby arugula, provolone
Taken from www.vegetariantimes.com/recipe/penne-and-zucchini/ (may not work)