Prosciutto Pesto Pasta & Spicy Ricotta with Tomatoes & Spinach

Prosciutto Pesto Pasta & Spicy Ricotta

with Tomatoes & Spinach

25 MIN
+$1.45/serving 4 Servings
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  • with Prosciutto
    includes 6 oz Antibiotic-Free Prosciutto View recipe
  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    This pasta—whose tubular shape is perfect for catching every bite of the dynamic sauce—gets an irresistibly rich boost of flavor from mascarpone cheese and basil pesto, plus delightfully salty crisped prosciutto.
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    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Prosciutto Pesto Pasta & Spicy Ricotta with Tomatoes & Spinach
    Title
    • 18 oz Chopped Chicken Breast
    • ¾ lb Bucatini Pasta
    • ⅓ cup Basil Pesto
    • ½ lb Grape Tomatoes
    • 2 cloves Garlic
    • 5 oz Baby Spinach
    • ½ cup Part-Skim Ricotta Cheese
    • 1½ tsps Calabrian Chile Paste
    • 2 Tbsps Mascarpone Cheese
    time-saving
    tips & techniques
    Prepare the ingredients & make the spicy ricotta
    1 Prepare the ingredients & make the spicy ricotta

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Stack the prosciutto (removing the plastic lining between the slices), then roughly chop. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the ricotta, 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, 6 to 8 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 chicken
    3 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper. in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to a plate.

    Cook the tomatoes
    4 Cook the tomatoes

    Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the tomatoes in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the chopped garlic. Cook, stirring frequently and pressing on the tomatoes with the back of a spoon, 1 to 2 minutes, or until the tomatoes are slightly broken down. Turn off the heat.

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

    To the pot of cooked pasta, add the cooked tomatoes, spinach, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the spinach is wilted. Turn off the heat; stir in the pesto and mascarpone 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 cooked chicken and spicy ricotta. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the spicy ricotta
    1 Prepare the ingredients & make the spicy ricotta

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Stack the prosciutto (removing the plastic lining between the slices), then roughly chop. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the ricotta, 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, 6 to 8 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 chicken
    3 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper. in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to a plate.

    4 Cook the tomatoes

    Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the tomatoes in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the chopped garlic. Cook, stirring frequently and pressing on the tomatoes with the back of a spoon, 1 to 2 minutes, or until the tomatoes are slightly broken down. Turn off the heat.

    Cook the tomatoes
    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked tomatoes, spinach, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the spinach is wilted. Turn off the heat; stir in the pesto and mascarpone 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 cooked chicken and spicy ricotta. Enjoy!

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