Ricotta is one of those rich-in-protein cheeses that’s actually good for you, so eat up with this Penne with Zucchini and Ricotta recipe. Have seconds and remember when you’re feeling uninspired, to just get back to what you love.
Penne with Zucchini and Ricotta
Ingredients
- 1 tbs olive oil
- pinch chili flakes
- 2 medium zucchini, sliced into half moons
- 1/2 onion, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 pound penne rigate
- 1/3 cup fresh ricotta (not the packaged kind, it’s really not the same.)
- 1/4 cup grated parmigiano (or cheese of your choice)
Instructions
- Heat a skillet over medium heat, add the oil and the chili flakes. Let sizzle for a few seconds. Add the chopped onion and the zucchini and season with salt and pepper.
- Cover and cook, stirring occasionally, until the zucchini are tender. In the meantime, bring a pot of salted water to a boil, and cook the penne according to instructions for al dente. Drain, reserving about 1/3 cup of the pasta cooking liquid. (You probably won’t use it all.)
- Toss penne in the skillet with the zucchini, lowering the heat to a simmer. Add the ricotta and a bit of the water at a time, until desired consistency is reached. Sprinkle with the parmigiano and serve immediately.
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