Lumaca Rigata Pasta & Pork Ragù with Ricotta Cheese

Lumaca Rigata Pasta & Pork Ragù

with Ricotta Cheese

25 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

In this pasta, our pork ragù (a classic Italian meat sauce) gets a few bright twists from a summery duo of sautéed zucchini and fresh, plump tomatoes. A generous dollop of seasoned ricotta served on top adds deliciously creamy contrast to the dish.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
View Full Nutrition
Nutrition Label
Download

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.

fresh
ingredients
Lumaca Rigata Pasta & Pork Ragù with Ricotta Cheese
Title
time-saving
tips & techniques
San Marzano Tomatoes
Cherry Tomatoes
How To: Peel Garlic
Garlic
Zucchini
How To: Safely Cut Round Vegetables
Ricotta Cheese
Pecorino Cheese
Tomato Paste
Capers
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & season the ricotta:
1 Prepare the ingredients & season the ricotta:

Fill a large pot 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 roughly chop 2 cloves of garlic. Place the San Marzano tomatoes in a large bowl; gently break apart with your hands. Halve the grape or cherry tomatoes. In a separate bowl, combine the ricotta, half the pecorino, and a drizzle of olive oil; season with salt and pepper. 

Cook the zucchini:
2 Cook the zucchini:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a plate. Wipe out the pan.

Make the ragù:
3 Make the ragù:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pork and chopped garlic; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 5 minutes, or until lightly browned. Add the tomato paste 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, stirring frequently, 1 to 2 minutes, or until throughly combined. Add the capers and crushed tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the liquid is slightly thickened. Turn off the heat. 

Cook the pasta:
4 Cook the pasta:

While the ragù cooks, 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. 

Finish & serve your dish:
5 Finish & serve your dish:

To the pot of cooked pasta, add the ragù, cooked zucchini, halved grape or cherry tomatoes, 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). Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the seasoned ricotta and remaining pecorino. Enjoy! 

Tips from Home Chefs

Get Plans

Lumaca Rigata Pasta & Pork Ragù

Prepare the ingredients & season the ricotta:
1 Prepare the ingredients & season the ricotta:

Fill a large pot 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 roughly chop 2 cloves of garlic. Place the San Marzano tomatoes in a large bowl; gently break apart with your hands. Halve the grape or cherry tomatoes. In a separate bowl, combine the ricotta, half the pecorino, and a drizzle of olive oil; season with salt and pepper. 

2 Cook the zucchini:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a plate. Wipe out the pan.

Cook the zucchini:
Make the ragù:
3 Make the ragù:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pork and chopped garlic; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 5 minutes, or until lightly browned. Add the tomato paste 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, stirring frequently, 1 to 2 minutes, or until throughly combined. Add the capers and crushed tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the liquid is slightly thickened. Turn off the heat. 

4 Cook the pasta:

While the ragù cooks, 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:
Finish & serve your dish:
5 Finish & serve your dish:

To the pot of cooked pasta, add the ragù, cooked zucchini, halved grape or cherry tomatoes, 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). Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the seasoned ricotta and remaining pecorino. Enjoy! 

Browse Steps
1 of 5