Harvest Vegetable Whole Wheat Pasta
lauren clement
ingredients
- 1 pound whole wheat penne
- Salt and freshly ground pepper
- 2 large or 4 small zucchini, chopped into bite-size chunks
- 1 yellow squash, chopped into bite-size chunks
- 1 red pepper, chopped into bite-size chunks
- 1 red onion, chopped into bite-size chunks
- 1/4 cup plus 3 tablespoons extra-virgin olive oil (EVOO), divided
- 1/4 cup sliced almonds, blanched and toasted
- 1 cup basil
- 3/4 cup parsley
- 1/4 cup mint
- 1 clove garlic
- 1/2 cup Parmigiano-Reggiano cheese, grated
- 1 to 1 1/2 cups ricotta cheese
directions
- 1
1. Preheat oven to 400°F.
- 2
2. Place a large pot of water over high heat and bring up to a boil to cook the pasta. Once at a boil, add some salt and the pasta and cook until al dente, according to package directions. Right before draining, remove and reserve 1 cup of the pasta cooking water. Drain pasta thoroughly, return to the pot and reserve.
- 3
3. While the pasta is cooking, place chopped zucchini, yellow squash, red pepper and onion on baking sheet. Drizzle the vegetables with 3 tablespoons EVOO, and season with salt and freshly ground black pepper. Roast for about 15 minutes or until tender and golden brown.
- 4
4. While vegetables are roasting, place the almonds, herbs, garlic, some salt and pepper in a food processor. Pulse the processor while drizzling in the 1/4 cup EVOO. Transfer the pesto to a large mixing bowl and mix in the Parmigiano-Reggiano. Add the cup of reserved pasta-cooking liquid to the bowl and mix it to combine. Add the pasta and the roasted veggies to the bowl and give it a good toss to coat everything with the pesto.
- 5
5. In a small mixing bowl, combine ricotta cheese and freshly ground black pepper.
- 6
6. Spoon pasta into 6 dishes and top each dish with dollop of the peppery ricotta mixture
Source: Rachel Ray
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