Pennette With Zucchini, Ricotta Salata and Fresh Herbs Recipe

Name: Pennette With Zucchini, Ricotta Salata and Fresh Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 3 small zucchini, sliced into 1/4-inch rounds; 1 garlic clove, minced; Salt and freshly ground pepper; 1/2 pound ricotta salata, crumbled (about 2 cups); 1/4 cup finely chopped basil; 2 tablespoons snipped chives; 1 tablespoon finely chopped mint; 2 teaspoons finely chopped oregano; 1 pint grape tomatoes, halved lengthwise; 1/2 pound pennette or other pasta

Servings: persons

1/4 cup extra-virgin olive oil
3 small zucchini, sliced into 1/4-inch rounds
1 garlic clove, minced
Salt and freshly ground pepper
1/2 pound ricotta salata, crumbled (about 2 cups)
1/4 cup finely chopped basil
2 tablespoons snipped chives
1 tablespoon finely chopped mint
2 teaspoons finely chopped oregano
1 pint grape tomatoes, halved lengthwise
1/2 pound pennette or other pasta

1
Heat 1 tablespoon of the olive oil in a large, deep skillet.
2
Add the zucchini and garlic and cook over moderately high heat, stirring frequently, until golden and crisp-tender, about 5 minutes.
3
Season the zucchini with salt and pepper.
4
In a large bowl, mix the ricotta salata with the basil, chives, mint, oregano and the remaining 3 tablespoons of olive oil.
5
Stir in the tomatoes.
6
Cook the pasta in a large pot of boiling salted water until al dente.
7
Drain the pasta, reserving 3 tablespoons of the cooking water.
8
Add the pasta, zucchini and reserved cooking water to the ricotta and season with salt and pepper.
9
Toss well and serve.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 3 small zucchini, sliced into 1/4-inch rounds, 1 garlic clove, minced, Salt and freshly ground pepper, and more.

Yes, Pennette With Zucchini, Ricotta Salata and Fresh Herbs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pennette With Zucchini, Ricotta Salata and Fresh Herbs

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