Zucchini and Ricotta ZENB Penne Pasta
SERVES 4
PREP TIME 5 minutes
COOK TIME 15 minutes
TOTAL TIME 20 minutes
NUTRITION FACTS
Serving Size: 471g
Servings: 4
Calories: 480
| Amount per Serving* | % Daily Value | |
| Total Fat | 14g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 460mg | 20% |
| Carbohydrates | 63g | 23% |
| Dietary Fiber | 12g | 43% |
| Total Sugar | 5g | |
| Protein | 27g | |
| Vitamin A | 15% | |
| Vitamin C | 30% | |
| Calcium | 269mg | 20% |
| Iron | 6mg | 35% |
| Potassium | 508mg | 10% |
FEATURED IN RECIPE
Cook up this low calorie, low fat recipe and enjoy the delicious combination of ZENB Penne Pasta, zucchini, and ricotta. Taking just 20 minutes to make, this dish is great to cook up on a weeknight after you have stocked up on your ZENB Pasta.
INGREDIENTS
- 1 box (12 ounces) ZENB Penne Pasta made from 100% Yellow Peas, uncooked
- 2 tablespoons extra-virgin olive oil
- 3 medium zucchini, halved lengthwise, cut into ½-inch thick slices
- 1/2 teaspoon kosher salt
- 1 small lemon, zested, juiced
- 1 cup part-skim ricotta cheese, divided
- 1/2 cup chopped Italian parsley, divided
INSTRUCTIONS
1.Cook ZENB Pasta as directed on package. Reserve 1/2 cup pasta cooking water; drain.
2.Meanwhile, heat olive oil in large skillet on medium heat. Add zucchini slices and salt; cook 12-15 minutes until tender. Add pasta, reserved pasta water, lemon juice, ½ cup ricotta cheese and parsley. Mix gently until well combined.
3.Garnish with lemon zest and small dollops of remaining ricotta cheese before serving.
Tasty Tips
Other tender herbs like chives or mint would make great substitutes for the parsley.
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