Spring-Summer Ziti Recipe

Name: Spring-Summer Ziti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 3 large shallots, thinly sliced 3 large garlic cloves, finely chopped; 1 (28 ounce) can plum tomatoes; salt and pepper; 4 sprigs tarragon, leaves removed, chopped (or 1/2 tsp. dried); 1/2 cup fresh basil, thinly sliced (10 leaves); 1 lb ziti pasta, rigate (with lines); 1 lb thin asparagus, trimmed, chopped into 1-inch pieces; 1 cup frozen peas; 1 cup ricotta cheese; 1 cup grated parmigiano-reggiano cheese; 1 teaspoon lemon zest; 1/2 lb fresh mozzarella cheese, thinly sliced

Servings: persons

2 tablespoons extra virgin olive oil
3 large shallots, thinly sliced 3 large garlic cloves, finely chopped
1 (28 ounce) can plum tomatoes
salt and pepper
4 sprigs tarragon, leaves removed, chopped (or 1/2 tsp. dried)
1/2 cup fresh basil, thinly sliced (10 leaves)
1 lb ziti pasta, rigate (with lines)
1 lb thin asparagus, trimmed, chopped into 1-inch pieces
1 cup frozen peas
1 cup ricotta cheese
1 cup grated parmigiano-reggiano cheese
1 teaspoon lemon zest
1/2 lb fresh mozzarella cheese, thinly sliced

1
Preheat the oven to 400*F.
2
Place a large pot of water over high heat and bring to a boil for pasta.
3
While water is coming to a boil, heat the oil in a large skillet over medium heat.Saute the shallots and garlic for 3-5 minutes, then stir in tomatoes and crush them with a wooden spoon or potato masher. Season the sauce with salt and pepper to taste. Cook for 5 more mintes, then stir in the tarragon and basil and remove from the heat.
4
While the sauce is simmering, salt the boiling water and cook the pasta to just under al dente-a nice bite left to it. After the pasta has been cooking for 5 minutes, add the asparagus and frozen peas to the pot for a minute or two before draining. Drain the pasta and veggies.
5
Add the ricotta, half the Parmigiano cheese, and the lemon zest to the hot pasta pot. return the hot pasta to the pot and stir to coat evenly.
6
Pour half the tomato sauce into a large baking dish. Add all of the ziti and top with the remaining Parmigiano. Bake until the top is brown and bubbly, about 12 minutes. Enjoy!

1058

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 3 large shallots, thinly sliced 3 large garlic cloves, finely chopped, 1 (28 ounce) can plum tomatoes, salt and pepper, and more.

Yes, Spring-Summer Ziti 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.

That's it — enjoy your meal!

Spring-Summer Ziti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions