using Chef Tom Gray’s Fresh Ricotta Cheese
yields 4 servings
INGREDIENTS
2 Tbsp. olive oil
2 cups rigatoni (any pasta will work)
3 - 4 summer squash or zucchini (or combo!), sliced into 1/4-inch coins
3 cloves garlic, thinly sliced
1/3 cup artichoke hearts
1/2 cup peas (frozen or fresh)
3 cups spinach
1/3 cup Chef Tom Gray’s Ricotta Cheese
1/3 cup grated Parmesan
2 Tbsp. lemon juice
1/2 cup fresh basil
Note: Use whatever veggies you have on hand - bonus points if they are locally-grown.
INSTRUCTIONS
1) Heat oil in a large saute pan over medium-low heat. Add garlic and cook 30 seconds until fragrant. Add sliced squash/zucchini, season with salt and pepper and cook, stirring occasionally, until they are jammy, about 15 minutes. Adjust heat as needed so mixture does not brown.
2) Once squash is cooked, add artichokes and cover.
3) Meanwhile, bring pot of salted water to a boil. Cook pasta according to directions. When pasta is about 3 minutes from al dente, add peas to pasta water.
4) When pasta is just al dente, drain pasta and peas, reserving about 1/2 cup of pasta water.
5) Add pasta to pan with squash mixture, followed by the spinach. Toss to coat, stir in ricotta, Parmesan and lemon juice and season with salt and black pepper. Add about 1/4 cup pasta water to incorporate all ingredients and continue to toss. Add more pasta water, if needed, until sauce coats ingredients nicely.
6) Generously garnish with freshly-torn basil.
Recipe by Kathleen Catherall
