Zucchini Ricotta Pasta

If you're like us, your garden is exploding with zucchini right about the end of June.  If you're smarter than us, you (a) likely have a list of family and friends at the ready to take some off your hands and (b) pick them before they get bigger than your dog.

Good thing we like zucchini!  This meal is pretty quick and pretty easy to make.  It has a pretty tame flavor, so it's safe for those who aren't crazy about spicy food or wild flavor combinations.  Granted, you are free to spice this up or add any kind of strange spices or extras as you feel necessary, but we like this just as it's presented below, and we think you will, too.

Ingredients
1 (16-ounce) package penne (we use whole wheat)
3 garlic cloves, peeled and chopped
2 pounds small zucchini, halved lengthwise and cut diagonally into 1/2-inch slices (about 7 cups)
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh or 1 teaspoon dried marjoram
3/4 teaspoon salt
1/4 teaspoon black pepper
1 cup part-skim ricotta cheese

Preparation
Cook pasta and garlic in boiling water 7 minutes; add zucchini, and cook 3 minutes. Drain well. Place pasta mixture in a large bowl. Add 2 tablespoons Parmesan, oil, marjoram, salt, and pepper; toss well to coat. Drop ricotta by tablespoonfuls into pasta mixture; toss well. Sprinkle each serving with Parmesan.

This recipe makes a lot of food.  So invite over some adventurous friends, open a cheap bottle of white wine and have a nice, informal dinner party.  Or, if you're thrifty like us, pack up the leftovers and take them to work for the next week or two!

Recipe courtesy of Cooking Light, August 2000