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

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).

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)