Penne With Zucchini And Ricotta Recipes

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PENNE WITH ZUCCHINI AND RICOTTA CHEESE



Penne With Zucchini and Ricotta Cheese image

Make and share this Penne With Zucchini and Ricotta Cheese recipe from Food.com.

Provided by Helena 3

Categories     Lunch/Snacks

Time 15m

Yield 5 serving(s)

Number Of Ingredients 8

1 kg small zucchini
2 tablespoons olive oil
4 garlic
500 g penne
chopped fresh basil
350 g ricotta cheese
salt and pepper
fresh parmesan cheese

Steps:

  • Boil the Water,and add salt.
  • Boil the zucchini for about 2 min, let it cool off.
  • Cut it in pices of 1 cm.
  • Heat the Oil in a pan. Frie the garlic until soft, add the zucchini and let it fry on lowheat.
  • Boil the pasta.
  • When the pasta is ready drain it from water and add the zucchini, and basil.
  • Mix it with the ricotta cheese.
  • Serve with parmesan.

Nutrition Facts : Calories 630.4, Fat 17.2, SaturatedFat 7, Cholesterol 35.7, Sodium 90.1, Carbohydrate 104, Fiber 14.2, Sugar 4.1, Protein 20.8

ONE-POT PENNE WITH ZUCCHINI AND PARMESAN



One-Pot Penne with Zucchini and Parmesan image

This simple summer pasta dish is the perfect way to dispatch that bumper crop of zucchini.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 7

2 medium zucchini
Coarse salt and freshly ground pepper
8 ounces penne pasta
3 tablespoons extra-virgin olive oil
1/3 cup grated Parmesan
1/2 teaspoon minced garlic
1/4 teaspoon red-pepper flakes

Steps:

  • Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes.
  • Meanwhile, cook pasta in a pot of generously salted boiling water until al dente. Drain pasta directly over zucchini in colander set in sink. Transfer both to pot; toss with olive oil, Parmesan, garlic, and red-pepper flakes. Season with coarse salt and freshly ground pepper. Serve, dressed with more oil and cheese.

PENNE WITH ZUCCHINI, RICOTTA AND CHORIZO



Penne With Zucchini, Ricotta and Chorizo image

Make and share this Penne With Zucchini, Ricotta and Chorizo recipe from Food.com.

Provided by Ozzzie

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

500 g penne pasta
1 tablespoon olive oil
2 chorizo sausage
3 -4 medium zucchini, coarsely grated
2 garlic cloves, minced or finely chopped
250 g fresh ricotta cheese, crumbled
1/2 cup chopped fresh basil
salt and pepper

Steps:

  • Cook pasta in boiling water as per packet directions.
  • Meanwhile, in a large fry pan heat half olive oil over medium heat.
  • Cook sausages in pan for about 4 minutes or until browned, turning occasionally.
  • Remove sausages and drain oil.
  • Heat remaining oil in same pan, again over medium heat.
  • Cook zucchini and garlic in fry pan for about 7 minutes or until zucchini softens.
  • Slice sausages diagonally into thin pieces.
  • To zucchini add pasta, ricotta cheese, basil and sausages.
  • Stir over low heat until well combined and heated through.
  • Season with salt and pepper if desired.
  • Serve.

Nutrition Facts : Calories 748.5, Fat 25.9, SaturatedFat 10.4, Cholesterol 58.3, Sodium 442, Carbohydrate 107.2, Fiber 15.6, Sugar 2.7, Protein 25.6

SUMMER PASTA WITH ZUCCHINI, RICOTTA AND BASIL



Summer Pasta With Zucchini, Ricotta and Basil image

A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.

Provided by David Tanis

Categories     dinner, lunch, quick, weeknight, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Extra-virgin olive oil
1 small onion, finely diced
2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)
Salt and pepper
2 garlic cloves, minced, or 2 tablespoons chopped green garlic
1 ounce basil, about 2 cups loose leaves
1 pound ziti or other dry pasta
8 ounces ricotta, about 1 cup (see recipe)
Pinch of crushed red pepper
Zest of 1 lemon
2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving

Steps:

  • Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
  • Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.
  • Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.
  • Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.

Nutrition Facts : @context http, Calories 457, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 13 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 712 milligrams, Sugar 7 grams

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