Penne and Zucchini

1. 1

   Cook penne according to package directions.

2. 2

   Drain, and reserve pasta water.

3. 3

   Whisk together ricotta and 1/3 cup pasta water in small bowl; set aside.

4. 4

   Heat oil in skillet over medium-high heat.

5. 5

   Add onion, and saute 5 minutes.

6. 6

   Reduce heat to medium; add zucchini and garlic, and season with salt and pepper, if desired.

7. 7

   Cook 3 minutes, or until zucchini is tender.

8. 8

   Stir in arugula, cover, and cook 1 minute, or until arugula is just wilted.

9. 9

   Add ricotta mixture to arugula mixture, and cook 1 minute, or until hot but not boiling.

10. 10

    Serve ricotta sauce over penne, and sprinkle with provolone (if using).

* Per serving · 4 servings · Values may vary.

No additional tips available.