Penne and Zucchini


This dish is usually made with cardoons, Swiss chard–like leaves that are grown in Sicily. Pairing zucchini with arugula provides a similar flavor and texture.

  • 6Servings


  • 8 oz. penne pasta
  • 2/3 cup low-fat ricotta cheese
  • 2 Tbs. olive oil
  • 1 sweet onion, such as Walla Walla or Vidalia, thinly sliced (2 cups)
  • 2 medium zucchini, halved and thinly sliced into half-rounds (4 cups)
  • 2 cloves garlic, minced (2 tsp.)
  • 3 cups baby arugula (3 oz.)
  • 1/3 cup shredded provolone, optional


1. Cook penne according to package directions. Drain, and reserve pasta water.

2. Whisk together ricotta and 1/3 cup pasta water in small bowl; set aside.

3. Heat oil in skillet over medium-high heat. Add onion, and sauté 5 minutes. Reduce heat to medium; add zucchini and garlic, and season with salt and pepper, if desired. Cook 3 minutes, or until zucchini is tender. Stir in arugula, cover, and cook 1 minute, or until arugula is just wilted. Add ricotta mixture to arugula mixture, and cook 1 minute, or until hot but not boiling. Serve ricotta sauce over penne, and sprinkle with provolone (if using).

Nutrition Information

  • Calories: 234
  • Carbohydrate Content: 36 g
  • Cholesterol Content: 9 mg
  • Fat Content: 7 g
  • Fiber Content: 3 g
  • Protein Content: 10 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 76 mg
  • Sugar Content: 6 g