6 servings (serving size: 1 2/3 cups pasta and 1 teaspoon parmesan)

How to Make It

Cook pasta and garlic in boiling water 7 minutes; add zucchini, and cook 3 minutes. Drain well; discard garlic cloves. 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.

Ratings & Reviews

GayleR's Review

March 01, 2012
This was somewhat bland, but maybe because I omitted the garlic and my marjoram was old. I added some yellow bell pepper along with the zucchini, which added some nice color, and substituted noodles I had on hand for the penne. We ate this as a meatless main course.

karenv1's Review

August 07, 2011
i made this dish as a meatless meal with salad and french bread. when I added the ricotta and tossed to mix It got lumpy and not creamy as I had hoped it would. Any sugesstions would help as I would try again.

JWiggy's Review

January 02, 2009
I thought this made a great side dish. I did substitute oregano for marjoram and added shrimp as some had suggested. I also seasoned to taste. I used macaroni I had on hand instead of buying penne, so I quartered the zucchini before slicing it and cut the shrimp into bite sized pieces to compensate for the smaller pasta.