Source: Local Flavors by Deborah Madison

  • 1 cup ricotta
  • 2 pounds zucchini, mixed green and yellow
  • 2 tablespoons olive oil
  • 3 garlic cloves 3
  •  tablespoon marjoram or basil
  • Salt and freshly ground black pepper
  • 1 pound penne
  • Freshly grated Parmesan cheese

Heat water for pasta. Remove ricotta from refrigerator to allow to come to room temperature. Slice zucchini into ½ inch rounds and then slice again into large matchsticks. Heat oil in a large skillet. Add zucchini and sauté for 5 minutes. Add garlic and marjoram (or basil) and sauté for 2 more minutes. Turn off heat and season with salt and pepper.

Cook pasta in salted water until el dente and drain. Add it to the zucchini and toss. Spoon on ricotta and sprinkle with Parmesan. Serve immediately.