Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         16 oz. pkg  penne -- uncooked
  1         tablespoon  olive oil
  2             cloves  garlic -- minced
  1              pound  small zucchini -- (3 1/2 cups), sliced
  1                cup  ricotta cheese
  1                cup  half and half
     1/2      teaspoon  salt
     1/2           cup  fresh basil -- finely chopped
     2/3           cup  parmesan cheese -- shredded

Preparation:

1. Cook penne to desired doneness as directed on package. Drain; cover to keep warm.

2. Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add garlic and zucchini; cook and stir 3 to 4 minutes or until zucchini is tender.

3. In small bowl, combine ricotta cheese, half-and-half and salt; stir until well blended. Add to zucchini mixture; cook and stir until hot.

4. In large serving bowl, combine cooked pasta, zucchini mixture and basil; toss gently to mix. Sprinkle with Parmesan cheese.

Nutritional Information:

187 Calories (kcal); 15g Total Fat; (71% calories from fat); 10g Protein; 4g Carbohydrate; 43mg Cholesterol; 394mg Sodium