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Barilla® Penne Rigate with Zucchini & Ricotta Cheese

Generous portions of zucchini and black truffle pate make this dish a sumptuous and striking presentation.

  • 370
  • 44.0g
  • 11.0g
  • 18.0g


Ingredients for 8 people      

  • 1 BOX Barilla® Penne Rigate
  • 3 TABLESPOONS (45 mL) Extra Virgin Olive Oil
  • 3 Shallots Chopped
  • 6 CLOVES Garlic Minced
  • 1 Large Zucchini Julienne
  • 4 TABLESPOONS (60 mL) Butter
  • 1 CUP (340 g) Ricotta Cheese
  • 1/4 CUP (85g) Black Truffle Pate
  • 1 TABLESPOON (15 mL) White Truffle Oil
  • 1/2 TEASPOON (3 mL) Salt
  • 1/4 TEASPOON (1 mL) Black Pepper Freshly Ground


  1. 1
    HEAT olive oil in large skillet over medium heat
  2. 2
    Add shallots and garlic; cook 3 to 4 minutes or until tender
  3. 3
    ADD zucchini and butter; cook 10 minutes, stirring occasionally
  4. 4
    ADD ricotta cheese, black truffle pate and truffle oil; continue cooking over low heat 5 minutes

  5. 5
    COOK Penne according to package directions; drain and return to pot

  6. 6
    COMBINE ricotta mixture, salt and pepper with hot Penne; mix well
  7. 7
    Transfer to serving platter or bowl

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