Penne with Zucchini and Ricotta Cheese
(Penne con Zucchine e Ricotta)
Yield: 50 servings
Ingredients
2 cups extra virgin olive oil
1 ½ lb shallots, finely chopped
10 oz garlic, minced
5 lb zucchini, cut into julienne strips
1/2 lb butter
3 lb ricotta cheese
1 lb black truffle pate (optional)
1/4 cup white truffle oil
10 lb pre-cooked Barilla Penne Pasta
To taste salt
To taste black pepper, freshly ground
Heat olive oil in large skillet over medium heat. Add shallots and garlic;
cook until tender.
Add zucchini and butter; cook 10 minutes; stirring occasionally.
Add ricotta cheese, black truffle pate (optional) and truffle oil; continue cooking over low heat.
Combine ricotta mixture, salt and pepper with pre-cooked pasta and heat until
thoroughly heated
Pre-cooking Barilla Pasta:
• Use one part pasta to five parts strong salted water.
• Add pasta to boiling water and stirred at once.
• Cook for six minutes.
• Cool in ice water and drain very well, add some olive oil.
• Cover well and store in refrigerator until usage.
Note:
All short cut pasta can be substituted by another short cut. Be creative!
