Mini Rigatoni With Fresh Vegetables

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.
Makes 6
Prep 15 m
Cook 20 m



  1. 1 of 5 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. 2 of 5 Add tomatoes, tomato paste, garlic, salt, Italian seasoning and pepper flakes; cook 5 minutes.
  3. 3 of 5 While sauce is cooking, prepare rigatoni following package directions. Drain, reserving 2 cups cooking liquid.
  4. 4 of 5 Toss drained pasta with vegetables.
  5. 5 of 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 for Mini Rigatoni With Fresh Vegetables
Servings Per Recipe: 6
Per Serving: 17 g pro., 458 kcal cal., 736 mg sodium, 7 g fiber, 6 g sat. fat, 20 mg chol., 15 g Fat, total, 64 g carb.