• 2 T. extra virgin olive oil
  • 1 clove garlic, chopped
  • 2 lbs. zucchini, halved lengthwise and sliced thin
  • 3/4 tsp. salt
  • 3/4 tsp.freshly ground black pepper
  • 16 oz. (1box) Barilla PLUS Penne
  • 1 c.up (8 oz.) ricotta cheese
  • 1/4 c. freshly grated Parmigiano cheese
  • Reggiano cheese
  • 1 T. marjoram, chopped

HEAT olive oil and garlic in large skillet until garlic turns yellow. Add zucchini,
salt and pepper. Cook over medium heat for 8 minutes.

Cook Penne according to package directions. Drain, reserving 1 c.
cooking water. Add Penne and reserved cooking water to skillet. Add ricotta,
Parmigiano Reggiano cheeses and marjoram.

Toss ingredients in skillet for 1 minute over medium heat or until
sauce thickens.