Penne with Zucchini and Ricotta

This is one of my favorite meals because I love the zucchini cooked in the garlic. Funny story about this particular run. My husband does not like the smell of the garlic, but I LOVE garlic. It makes for some interesting conversations at dinner time. I've tried to be sneaky and cook the garlic part before he comes home and then open window, light candles, whatever it takes. Last night he was already home so I just cooked it. After the meal was over, Nathan was talking to my picky son and said something to this effect, "It was really good this time because mommy left all the yucky garlic out." I was in the other room just laughing because I put two big cloves in!

Anyway, this meal does not really fall into the "healthy" category. I did just use 1% milk last night instead of half and half and it was ok. It tastes much better with the extra fat. It does fall into the "fast" under 30 minutes recipes. You can also use any kind of pasta with it. It calls for penne, but as you can see I used rotini.

Penne with Zucchini and Ricotta

*1 (16oz) pkg. uncooked penne

*1 tablespoon olive oil

*2 garlic cloves, minced

*1 lb. small zucchini, sliced

*1 cup ricotta cheese

*1 cup half-and-half

*1/2 teaspoon salt

*1/2 cup finely sliced fresh basil

*2/3 cups shredded fresh Parmesan cheese

1. Cook penne to desired doneness as directed on package.

2. While pasta is cooking, heat oil in a skillet over medium-high heat. Add garlic and zucchini; cook and stir 3 to 4 minutes until zucchini is tender. (If your zucchini is thicker it will take longer.)

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. Drain pasta, then place in a large serving bowl. Add the cheese zucchini mixture and add the basil. Toss gently to mix. Sprinkle with Parmesan cheese.

This serves 6 (1 2/3 cups each) with a whopping 460 calories, 14g fat, 35gm cholesterol, and 440mg sodium.