Rigatoni with Cherry Tomatoes, Summer Squash & Ricotta

Also tossed with green garlic and fresh herbs, this spectacular summer pasta is light and colorful.

1 pound rigatoni pasta
1 pint grape tomatoes, sliced in half lengthwise
2-3 summer squash, washed and sliced into ¼-inch-thick slices
½ cup Farm & Larder ricotta
3 tablespoons minced green garlic
1 tablespoon freshly-chopped mint
2 tablespoons each freshly-chopped parsley and basil
2 tablespoons olive oil, plus an additional tablespoon for finishing
Sea salt and fresh ground pepper

1. Cook rigatoni for 5-7 minutes in a pot of heavily salted water until al dente, just cooked through with a bit of bite left. Drain, and set aside.

2. Meanwhile, drizzle 2 tablespoons olive oil in a large skillet and heat over medium-high heat. Add in garlic and summer squash and sauté until al dente, about 5-7 minutes. Add pasta, sliced tomatoes, and fresh herbs to pan and toss together. Finish with ricotta cheese and an additional swirl of olive oil. Season with salt and pepper as necessary.

this week's recipes
spice it up

winter lunch

workshops & events
new classes!



We'd love to stay in touch!
Join our mailing list

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.