Cathi's Florentine Zucchini

admin 24/04/20 Recipes


8 servings

Prep Time


Cook Time



1 pound: seashell pasta

2 tablespoons: olive oil

1: onion, chopped

3 cloves: garlic, chopped

4: zucchini, cut into 1/2-inch slices

: salt and pepper to taste

2/3 cup: white wine

1/2 pound: ricotta cheese

1/4 teaspoon: ground cinnamon


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, heat oil in a medium skillet over medium heat. Saute onion and garlic until onions begin to soften. Stir in zucchini and season with salt and pepper.

Increase the heat to medium-high and add the wine. Allow it to reduce by half, stirring frequently. Reduce heat to medium-low and stir in ricotta and cinnamon. Heat through and season with salt and pepper. Add drained pasta to skillet and toss. Serve immediately.


Calories: 311 kcal

Carbohydrates: 48 g

Cholesterol: 9 mg

Fat: 7.1 g

Fiber: 3.4 g

Protein: 12.2 g

Sodium: 43 mg

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