Penne with Shrimp, Zucchini, and Tomatoes

Because I had left over shrimp from my Baked Orzo recipe I decided that this would be a great new recipe to try. It was really easy to make, especially if you pre-cut things. It's perfect for a quick, weeknight meal. It was good too, although, it lacked a little taste. I am contemplating adding some feta cheese in (at the same time as the ricotta) the next time I make it. But I will definitely make it again!

Penne with Shrimp, Zucchini, and Tomatoes in Vodka Sauce
Makes 4 servings

Ingredients
Olive Oil
2 garlic cloves, minced
1/2 medium onion, finely chopped (I used probably 1/4 onion, which may have accounted for the lack of taste)
1 medium zucchini, quartered vertically and cut into thick slices
Kosher salt and course ground black pepper
1 cup vodka sauce
1 (14.5 oz) can diced tomatoes, undrained
8 oz penne pasta
8 oz (about 20) large shrimp, peeled and deveined
1/2 cup ricotta cheese
freshly grated Parmesan cheese



Directions
1. Heat olive oil in a large skillet over medium-high heat. Add garlic, saute until fragrant, about 30 seconds. Add onion, saute until just beginning to turn golden, 2-3 minutes. Turn heat to medium and add zucchini, season with salt and pepper. Continue to saute until onion and zucchini are cooked through, 3-5 minutes more. Add vodka sauce and diced tomatoes with juices, heat through.

2. Meanwhile, bring a medium pot of water to a boi.. Add penne and cook until al dente, about 10 minutes. During the last 3 minutes of cooking, add shrimp to pasta pot. Drain pasta and shrim. (My shrimp was already cooked, so I just added the shrimp with about 1 minute remaining in order to heat them).

3. Add pasta and shrimp to zucchini and sauce mixture. Add ricotta and gently mix all until combined. Serve with freshly grated parmesan cheese to taste.