Creamy, cheesy, and delicious.


  • 2 tablespoons olive oil
  • 1 small onion, sliced thin
  • 1 ½ pounds zucchini, finely diced (about 4 cups)
  • 1 pound penne rigate pasta
  • 1 ¼ cups whole milk ricotta
  • ½ cup freshly grated Parmigiano- Reggiano, plus more for serving
  • Salt and pepper to taste

  1. In a heavy-bottomed saucepan, heat olive oil over medium-low heat. Add onion and saute until transparent.
  2. Add diced zucchini, season with salt and pepper, and cover pan. Leave lid on and let zucchini cook over low heat for 15 minutes.
  3. Bring a pot of salted water to boil.
  4. After 15 minutes, remove lid from pan and raise heat to medium-high. Saute, stirring frequently until liquid has evaporated. Do not overcook zucchini.
  5. Cook penne rigate pasta in boiling water until al dente. Drain and add to pot with zucchini.
  6. Toss pasta and zucchini together in pot and add ricotta and Parmigiano-Reggiano. Gently fold ingredients together until cheeses are evenly distributed.
  7. Serve hot. Sprinkle with remaining Parmigiano-Reggiano to taste.

 

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Carla Witt Ford
Written by Carla Witt Ford
A native West Virginian, Carla has been adding her touch to photography, print, and other areas of design for more than half of her life. Before joining WV LIVING she was a photographer for the government and an adjunct photography professor at Fairmont State University (BS Graphic Design alumna). As a BFA graduate from the West Virginia University School of Design, she seeks to share the beauty of her beloved state through her work. Whether it is with wit or wisdom, as an artist, she is always looking for new ways to make her audience sit up and take notice.