Penne with Zucchini and Ricotta

• Produce

  • 1 pinch Chili flakes
  • 1/2 Onion
  • 2 Zucchini, medium

• Pasta & Grains

  • 1/2 lb Penne rigate

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/3 cup Ricotta, fresh

• Other

  • 1/4 cup Grated parmigiano (or cheese of your choice

Found on flavorite.net

Directions

• Heat a skillet over medium heat, add the oil and the chili flakes. Let sizzle for a few seconds. Add the chopped onion and the zucchini and season with salt and pepper.
• Cover and cook, stirring occasionally, until the zucchini are tender. In the meantime, bring a pot of salted water to a boil, and cook the penne according to instructions for al dente. Drain, reserving about 1/3 cup of the pasta cooking liquid. (You probably won’t use it all.)
• Toss penne in the skillet with the zucchini, lowering the heat to a simmer. Add the ricotta and a bit of the water at a time, until desired consistency is reached. Sprinkle with the parmigiano and serve immediately.