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Penne With Zucchini And Ricotta | ||||||||||
Course : Zucchini Serves: 6 |
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Ingredients:
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Preparation / Directions: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 | ||||||||||