Mini Rigatoni With Fresh Vegetables
Unlike other ricotta cheeses, ricotta salata is salted and aged, giving it a texture that's firm enough to shred. It's milky, sweet flavor is wonderful in this vegetable and pasta recipe.
Ingredients
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3 tablespoons olive oil
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1 large onion, sliced
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1 pound each zucchini and yellow squash, diced
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1-1/2 pounds fresh tomatoes, seeded and chopped
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3 tablespoons tomato paste
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3 cloves garlic, chopped
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1-1/2 teaspoons salt
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1/2 teaspoon dried Italian seasoning
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1/2 teaspoon red-pepper flakes
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1 pound dried mini rigatoni
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1/4 pound ricotta salata
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Ricotta salata, shredded, for garnish
Directions
1.
Heat oil in large skillet over medium-high heat. Add onion; saute 5 minutes or until softened. Add zucchini and squash; saute 10 minutes.
2.
Add tomatoes, tomato paste, garlic, salt, Italian seasoning and pepper flakes; cook 5 minutes.
3.
While sauce is cooking, prepare rigatoni following package directions. Drain, reserving 2 cups cooking liquid.
4.
Toss drained pasta with vegetables.
5.
Shred the 1/4 pound ricotta salata; stir into pasta. Add 1 to 2 cups reserved cooking liquid to pasta to moisten and make a little sauce. Serve with additional ricotta salata on top, if desired. Makes 6 servings.
Nutrition information
Calories 458, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 20 mg, Sodium 736 mg, Carbohydrate 64 g, Fiber 7 g, Protein 17 g.
Percent Daily Values are based on a 2,000 calorie diet
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