Penne with Green and Gold Zucchini and Ricotta

Local Flavors, by Deborah Madison, p. 142

1 c. whole milk ricotta
2 lbs. zucchini, mixed green & yellow
2 T. olive oil
3 cloves garlic, minced
3 T. marjoram or basil
Salt & Pepper
1 lb. penne pasta
Freshly grated Parmesan

1. Remove the ricotta from the refrigerator and spoon it onto a plate so that it will warm to room temperature. Slice the zucchini on the diagonal a scant 1/2-inch thick, then slice into strips so that each piece resembles the quill shape of the pasta.

2. Set a large sauté pan over medium-high heat. When the pan is hot, add the oil. Add the zucchini and sauté until golden—about 5 minutes. When the squash is done, add the garlic and herbs and toss to combine. Remove from the heat. Season well with salt and pepper.

3. Drop the pasta into 6 quarts of rapidly boiling water seasoned with about 2 Tablespoons of salt. Cook until the pasta is al dente. Add the penne to the pan of cooked squash. Toss, taste and season with salt and pepper if necessary. Dollop spoonfuls of the ricotta over the surface of the squash and pasta. Scatter the Parmesan over the top and serve from the pan.