Barilla Plus Penne with Zucchini and Ricotta



  • 2 T.extra virgin olive oil
  • 1 clove garlic, chopped
  • 2 lbs.zucchini, halvedlengthwise 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.) ricottacheese
  • 1/4 c.freshly grated Parmigiano cheese
  • Reggiano cheese
  • 1 T.marjoram, chopped

HEAT olive oil and garlic in large skilletuntil garlic turns yellow. Add zucchini,
salt and pepper. Cook over mediumheat for 8 minutes.

CookPenne according to packagedirections. Drain, reserving 1 c.
cooking water.AddPenne and reserved cookingwater to skillet. Add ricotta,
Parmigiano Reggiano cheeses andmarjoram.

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

Additional Information

Recipe Source: Manufacturers Pizza
Submitted By: Barilla/Catherine Terry