Buckwheat Pasta With Summer Squash, Tomatoes And Ricotta Recipe

Name: Buckwheat Pasta With Summer Squash, Tomatoes And Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1 pound mixed yellow summer squash and zucchini; 1 medium red onion; 1 pint grape tomatoes; crushed red pepper; Sea salt; 1/4 cup dry white wine; 1 1/2 pounds dried buckwheat pasta; 4 cups baby spinach; 1 cup fresh ricotta

Servings: persons

1/4 cup plus 2 tablespoons extra-virgin olive oil
1 pound mixed yellow summer squash and zucchini
1 medium red onion
1 pint grape tomatoes
crushed red pepper
Sea salt
1/4 cup dry white wine
1 1/2 pounds dried buckwheat pasta
4 cups baby spinach
1 cup fresh ricotta

1
In a large, deep skillet, heat 1/4 cup of the oil until nearly smoking. Add the squash mix and onion and cook over high heat, stirring, until lightly charred in spots and crisp-tender, about 8 minutes. Add the tomatoes, crushing them lightly with your hands as you add them. Add the crushed red pepper, season with salt and cook over high heat, stirring occasionally, until softened, about 5 minutes. Add the wine and cook until nearly evaporated.
2
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain the pasta, reserving 3/4 cup of the cooking water.
3
Add the pasta to the skillet along with the spinach, ricotta and the reserved cooking water. Toss over moderately high heat until the spinach is wilted and the sauce is thickened and clings to the pasta. Transfer the pasta to a platter and drizzle with the remaining 2 tablespoons of olive oil.

907

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup plus 2 tablespoons extra-virgin olive oil, 1 pound mixed yellow summer squash and zucchini, 1 medium red onion, 1 pint grape tomatoes, and more.

Yes, Buckwheat Pasta With Summer Squash, Tomatoes And Ricotta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buckwheat Pasta With Summer Squash, Tomatoes And Ricotta

How did you like this recipe?

Frequently Asked Questions