2/3 cup ricotta cheese
2 Tbs olive oil
1 sweet onion, such as Walla Walla or Vidalia, thinly sliced
2 medium zucchini, halved and thinly sliced
2 cloves garlic, minced
3 cups baby arugula
1/3 cup shredded provolone
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 saute 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.
Review: We couldn't find shredded provolone, so Mike just topped each serving with a slice of provolone. As it melted and oozed onto the dish, I realized this would be better as a casserole. I doubled the ricotta sauce and arugula, as the recipe called for portions that would have left ricotta and arugula wasting in the fridge. With the increased "sauce" and greens, it was definitely enough food to fill a casserole dish. At the minimum, it could be stuck under the broiler for a few minutes to melt and brown the cheese. While I'm pondering the possibilities of altering this recipe, I'd like to clarify that it is yummy as is. I think it could just be altered for winter months to make a more of a comfort food type of dish.
Adapted from:
http://www.vegetariantimes.com/recipe/penne-and-zucchini/
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