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Elbows with Zucchini and Ricotta Cheese (Elbows con Zucchine e Ricotta )

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 8 minutes

Servings: 4-6

Regions: Abruzzo

Wine pairing: Red

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Ingredients

1 boxBARILLA Elbows
2 tablespoonextra virgin olive oil
4 mediumzucchini (about 1-1/2 lbs), shredded
2 clovesgarlic, minced
1-1/2 tablespoonsfresh oregano, chopped
1/2 cupricotta cheese
1 (8 ounces) jarsun-dried tomatoes, drained and chopped
1-1/2 teaspoonssalt
1/4 cupfreshly grated Parmigiano cheese


HEAT oil in large skillet over medium-high heat. Add zucchini, garlic and oregano; cook 5 minutes or until zucchini is tender, stirring occasionally.
REMOVE from heat; stir in ricotta cheese, tomatoes and salt.
COOK Elbows according to package directions; drain and return to pot.
ADD sauce mixture to hot Elbows; toss. Transfer to serving bowl or platter; sprinkle with Parmigiano cheese



Add crushed red pepper flakes for spicy flavor. Substitute 1 teaspoon dried oregano leaves for fresh.


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