| 1 box | PLUS® Penne |
| 2 tablespoons | extra virgin olive oil |
| 1 clove | garlic, chopped |
| 2 pounds | zucchini, halved lengthwise and sliced thin |
| 3/4 teaspoon | salt |
| 3/4 teaspoon | freshly ground black pepper |
| 1 cup (approx. 8 ounces) | ricotta cheese |
| 1/2 cup | freshly grated Parmigiano Reggiano cheese |
| 1 tablespoon | marjoram, chopped |
BRING a large pot of water to a boil.
HEAT olive oil and garlic in a large skillet until garlic turns golden yellow.
ADD zucchini, salt and pepper. Cook over medium heat for 8 minutes.
COOK Penne according to package directions. Drain, reserving 1 cup cooking water.
ADD Penne and reserved cooking water to skillet. Add ricotta, Parmigiano cheese and marjoram.
TOSS ingredients in skillet for 1 minute over medium heat or until sauce thickens.