Calabrian Ricotta & Orecchiette Fill 1 Created with Sketch.

with Spinach & Zucchini

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories

To add creamy texture and pleasant heat in each bite, we’re topping this quick-cooking pasta with smooth ricotta mixed with calabrian chile paste—a specialty product made of fragrant red chiles from Calabria, a region in southern Italy.

Get Cooking
fresh
ingredients
Calabrian Ricotta & Orecchiette with Spinach & Zucchini
Title
  • 6 oz Orecchiette Pasta
  • 3 oz Baby Spinach
  • 2 cloves Garlic
  • 1 Zucchini
  • 1 Shallot
  • 2 Tbsps Tomato Paste
  • ½ cup Part-Skim Ricotta Cheese
  • 1½ tsps Calabrian Chile Paste
  • 0.7 oz Grana Padano Cheese
  • 1 tsp Whole Dried Oregano
step-by-step
instructions
Prepare the ingredients & make the spicy ricotta:
1 Prepare the ingredients & make the spicy ricotta:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling  on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Grate the Grana Padano on the small side of a box grater. In a bowl, combine the ricotta, half the grated Grana Padano, a drizzle of  olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to  11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot. 

Cook the vegetables:
3 Cook the vegetables:

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to  2 minutes, or until wilted. Transfer to a bowl. Wipe out the pan.

Make the sauce:
4 Make the sauce:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot, chopped garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Transfer to the pot of cooked pasta.

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pot of cooked pasta and sauce, add the cooked vegetables and  half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the spicy ricotta. Garnish with the remaining grated Grana Padano. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & make the spicy ricotta:
1 Prepare the ingredients & make the spicy ricotta:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling  on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Grate the Grana Padano on the small side of a box grater. In a bowl, combine the ricotta, half the grated Grana Padano, a drizzle of  olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to  11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot. 

Cook the pasta:
Cook the vegetables:
3 Cook the vegetables:

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to  2 minutes, or until wilted. Transfer to a bowl. Wipe out the pan.

4 Make the sauce:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot, chopped garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Transfer to the pot of cooked pasta.

Make the sauce:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pot of cooked pasta and sauce, add the cooked vegetables and  half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the spicy ricotta. Garnish with the remaining grated Grana Padano. Enjoy!