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.
- 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).
- 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