Recipe: Penne with Squash and Ricotta (using zucchini)

PENNE WITH SQUASH AND RICOTTA

2 pounds mixed green and yellow baby zucchini
1 pound penne pasta, uncooked
2 tablespoons olive oil
4 cloves garlic, minced
1/2 bunch fresh basil, stemmed and minced
1 1/2 cups ricotta cheese, room temperature
Salt and freshly ground black pepper to taste
Freshly ground parmesan cheese (for serving)

In a large pot of salted, boiling water, cook the zucchini (whole and unpeeled) for 2 minutes. Drain; let cool; cut into 1/2 -inch-thick slices; set aside.

In a large pot of salted, boiling water, cook the penne according to package directions or until tender but firm to the bite. Drain.

In the meantime, in a skillet, heat the oil; saute the garlic until soft, but not brown.

Add the zucchini slices and saute until lightly browned.

Mix the drained penne, zucchini and basil. Stir in the ricotta; add salt and pepper to taste.

Serve with parmesan cheese on the side.

Makes 6 servings
Source: Pasta: A Passion by Nina Dreyer Hensley, Paul Lowe, and Jim Hensley