Zucchini and Ricotta Shells

Zucchini and Ricotta Shells 150 Author: Canadian Living Credits: Zucchini and Ricotta Shells 150

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2010

Ingredients

  • 4 cups medium shell pasta
  • 4 cups large shell pasta
  • 1/2 cup ricotta cheese
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 zucchinis
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons thinly sliced fresh mint
  • 2 tablespoons thinly sliced green onions green part only
  • 2 tablespoons lemon juice

Method

In saucepan of boiling salted water, cook pasta according to package instructions. Drain, reserving 1/2 cup (125 mL) of the cooking liquid. In large bowl, toss together pasta, ricotta, lemon rind, salt, pepper and half of the reserved cooking liquid.

Meanwhile, quarter each zucchini lengthwise. With knife, cut away core; cut on bias into slices.

In skillet, heat oil over medium-high heat; saute zucchini until tender, about 5 minutes. Add to pasta along with mint, green onion, lemon juice and enough of the remaining cooking liquid for desired creaminess, tossing to coat.

Nutritional facts Per serving: about

  • Sodium 580 mg
  • Protein 14 g
  • Calories 404.0
  • Total fat 9 g
  • Potassium 282 mg
  • Cholesterol 16 mg
  • Saturated fat 3 g
  • Total carbohydrate 66 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 84.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Quick & Easy

Zucchini and Ricotta Shells

Login