Summer Ditalini Pasta with Spicy Ricotta

Summer Ditalini Pasta with Spicy Ricotta

CHEFS Catalog

CHEFS Catalog

August 8th, 2019

Summer Ditalini Pasta with Spicy Ricotta

Super simple weeknight recipe. Ideally made in summer with fresh corn, tomatoes and zucchini but also can be made all year round. Adapted froma Blue Apron recipe.

Time: 25 Minutes
Servings 5-6
Easy

Ingredients
2 Cups Ditalini Pasta or small pasta (macaroni would work too)
15 Cherry Tomatoes
1-2 Zucchini
1/2 Red Onion
2-3 Ears of Corn
1 Cup Ricotta
2 Tablespoons Calabrian Chili Paste
1/2 Cup Mascarpone (can sub butter or cream cheese)
1 Head of Broccoli, Chopped
1 tablespoon Garlic
Olive Oil
Salt
Pepper
Optional: 3/4 cup of Sun Dried Tomatoes, chopped

Directions
Boil 3/4 of water in a medium pot. Add salt to help.

Prep the veggies. Cut the corn off the cob. Cut the zucchini length wise and then slice into thin slices. Chop the broccoli head into small pieces. Dice the onion. Cut the cherry tomatoes ini half. Chop up the sun dried tomatoes.

Once the water is boiling cook the pasta for 9 minutes or according to the directions on your box.

Heat 3 tablespoons of olive oil and garlic in a large skillet. Add in all the veggies besides the tomatoes and sun dried tomatoes. Let them cook for 5 minutes until the vegetables are softened. Once the pasta is cooked, drain the water but reserve 1/2 cup of pasta water. Add the pasta and the water to the large skillet with the vegetables. Salt and Pepper to your liking. Mix in the Mascapone, tomatoes and sun dried tomatoes. Let it cook for a few minutes.

While it is simmering, mix together the ricotta cheese and calabrian chiles. Taste to ensure your preferred spice.

Serve in bowls and top with the spicy ricotta and some cracked pepper.

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