Ingredients
1
(16-oz.) pkg. uncooked penne (tube-shaped pasta)
1
tablespoon olive or vegetable oil
2
garlic cloves, minced
1
lb. small zucchini, sliced (3 1/2 cups)
1
cup ricotta cheese
1
cup half-and-half
1/2
teaspoon salt
1/2
cup finely sliced fresh basil
2 2/3
oz. (2/3 cup) shredded fresh Parmesan cheese
Preparation
Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add garlic and zucchini; cook and stir 3 to 4 minutes or until zucchini is tender.
In small bowl, combine ricotta cheese, half-and-half and salt; stir until well blended. Add to zucchini mixture; cook and stir until hot.
In large serving bowl, combine cooked pasta, zucchini mixture and basil; toss gently to mix. Sprinkle with Parmesan cheese.
