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Chickpea Pasta & Seasoned Ricotta
with Caramelized Fennel & Onion
30 MIN
2 Servings
From the Test Kitchen
For incredible depth of flavor in this chickpea-based pasta, we’re caramelizing fennel and onion until delightfully browned and tender, then tossing it together with fresh tomatoes and verdant spinach. An extra rich layer comes from the creamy ricotta cheese we’re serving underneath the warm pasta.
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
Dietary Information
Vegetarian
Diabetes Friendly
-
NutritionPER SERVING
-
Calories580 Cals (est.)
View Full Nutrition
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Blue Apron, a proud supporter of
fresh
ingredients
Title
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6 oz Chickpea Rotini Pasta
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1 Fennel Bulb
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3 oz Baby Spinach
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2 cloves Garlic
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4 oz Grape Tomatoes
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1 Yellow Onion
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½ cup Part-Skim Ricotta Cheese
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2 Tbsps Sliced Roasted Almonds
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1 Tbsp Capers
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¼ tsp Crushed Red Pepper Flakes
step-by-step
instructions
1
Prepare the ingredients & season the 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. Cut off and discard any stems from the fennel, then halve, core, and thinly slice the bulb. Halve, peel, and thinly slice the onion. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the ricotta and 1/2 teaspoon of olive oil; season with salt and pepper.
2
Caramelize the fennel & onion:
In a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced fennel and sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Reduce the heat to medium. Loosely cover the pot with foil and cook, stirring occasionally and scraping up any browned bits (or fond), 5 to 6 minutes, or until the vegetables are browned and softened.
3
Make the sauce:
To the pot, add the halved tomatoes, chopped garlic, capers, 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 frequently, 2 to 3 minutes, or until slightly softened. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and pressing down on the tomatoes with the back of a spoon, 1 to 2 minutes, or until the liquid is slightly reduced in volume. Turn off the heat and stir in the spinach until slightly wilted. Season with salt and pepper.
4
Cook the pasta:
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Reserving 1/4 cup of the pasta cooking water, drain thoroughly and rinse under cold water to prevent sticking.
5
Finish the pasta & serve your dish:
To the pot of cooked vegetables and sauce, add the cooked pasta and half the reserved pasta cooking water. Gently stir to coat (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Evenly divide the seasoned ricotta between two dishes; spread into an even layer. Top with the finished pasta. Garnish with the almonds and drizzle with 1 teaspoon of olive oil. Enjoy!
1
Prepare the ingredients & season the 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. Cut off and discard any stems from the fennel, then halve, core, and thinly slice the bulb. Halve, peel, and thinly slice the onion. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the ricotta and 1/2 teaspoon of olive oil; season with salt and pepper.
2
Caramelize the fennel & onion:
In a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced fennel and sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Reduce the heat to medium. Loosely cover the pot with foil and cook, stirring occasionally and scraping up any browned bits (or fond), 5 to 6 minutes, or until the vegetables are browned and softened.
3
Make the sauce:
To the pot, add the halved tomatoes, chopped garlic, capers, 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 frequently, 2 to 3 minutes, or until slightly softened. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and pressing down on the tomatoes with the back of a spoon, 1 to 2 minutes, or until the liquid is slightly reduced in volume. Turn off the heat and stir in the spinach until slightly wilted. Season with salt and pepper.
4
Cook the pasta:
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Reserving 1/4 cup of the pasta cooking water, drain thoroughly and rinse under cold water to prevent sticking.
5
Finish the pasta & serve your dish:
To the pot of cooked vegetables and sauce, add the cooked pasta and half the reserved pasta cooking water. Gently stir to coat (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Evenly divide the seasoned ricotta between two dishes; spread into an even layer. Top with the finished pasta. Garnish with the almonds and drizzle with 1 teaspoon of olive oil. Enjoy!
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