Fresh and light, Barilla penne with zucchini and ricotta can be the perfect dish for cold autumn evenings or warm summer brunches!

Ingredients for 8 servings:

1 Barilla box of penne
3 tablespoons extra virgin olive oil
3 medium sized white onions, finely chopped
6 garlic cloves, chopped or minced
1 zucchini, julienne slices
4 tablespoons butter
250g Ricotta
325g black truffle pate
1 tablespoon truffle oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Heat the oil in a large sauce pan.
Add onions and garlic and cook them until softened.
Add zucchini and butter. Cook for 10 minutes, stirring occasionally.
Add ricotta, dark truffle pate and truffle oil. Let it all cook for another 5 minutes.
Cook the penne according to the instructions on the packaging. When ready (al dente), drain the pasta of water and then pour them over the sauce in the pan. Add salt and pepper to taste then cook for another minute, stirring occasionally.

Sprinkle some fresh basil over the pasta and serve!