15-Min Pancetta & Basil Pesto Pasta with Zucchini, Ricotta & Pre-Cooked Rigatoni
15 Min Meal

15-Min Pancetta & Basil Pesto Pasta

with Zucchini, Ricotta & Pre-Cooked Rigatoni

15 MIN
2 Servings
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  • with Pancetta
    includes 3 oz Antibiotic-Free Diced Pancetta
  • with Hot Italian Pork Sausage
    includes 10 oz No Added Hormones, Antibiotic-Free Hot Italian Pork Sausage View recipe
  • with Pancetta

    From the Test Kitchen

    Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! In this creamy pasta, fresh zucchini, delightfully salty pancetta, and tubular rigatoni come together in a basil pesto sauce, made even more luxurious by a final dollop of lemon ricotta. 

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    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    15-Min Pancetta & Basil Pesto Pasta with Zucchini, Ricotta & Pre-Cooked Rigatoni
    Title
    • 3 oz Diced Pancetta
    • 10 oz Cooked Rigatoni Pasta
    • 1 Zucchini
    • 1 Lemon
    • 2 cloves Garlic
    • 1 oz Sliced Roasted Red Peppers
    • 3 Tbsps Basil Pesto
    • ½ cup Part-Skim Ricotta Cheese
    • 2 Tbsps Mascarpone Cheese
    • ¼ tsp Crushed Red Pepper Flakes
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Quarter the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon of zest (or 2 teaspoons for 4 servings). Quarter and deseed the lemon(s). In a bowl, combine the lemon zest, ricotta, and a drizzle of olive oil; season with salt and pepper.

    2 Cook the pancetta & vegetables

    In a large, high-sided pan (or pot for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until the zucchini is slightly softened and the pancetta is cooked through. Add the chopped garlic, peppers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until combined.

    Cook the pancetta & vegetables
    Finish the pasta & serve your dish
    3 Finish the pasta & serve your dish

    Carefully add the pasta, pesto, mascarpone, the juice of 2 lemon wedges (or 4 wedges for 4 servings), and 2 tablespoons of water (or 4 tablespoons for 4 servings). Cook, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the lemon ricotta. Serve the remaining lemon wedges on the side. Enjoy!

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