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.

Mini Rigatoni With Fresh Vegetables
Servings: 6 Prep 15 mins Cook 20 mins


  • 3 tablespoons olive oil
  • 1 large onion, sliced
  • 1 pound zucchini, diced
  • 1 pound yellow squash, diced
  • 1 1/2 pounds fresh tomatoes, seeded and chopped
  • 3 tablespoons tomato paste
  • 3 clove garlic, chopped
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon red-pepper flakes
  • 1 pound dried mini rigatoni
  • 1/4 pound ricotta salata
  • Ricotta salata, shredded, for garnish

Make It

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 Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 458, Fat, total (g): 15, chol. (mg): 20, sat. fat (g): 6, carb. (g): 64, fiber (g): 7, pro. (g): 17, sodium (mg): 736, Percent Daily Values are based on a 2,000 calorie diet.