Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Whole Grain Pasta & Tomato Sauce
with Roasted Vegetables & Ricotta
25 MIN
4 Servings
From the Test Kitchen
The lightly creamy sauce for our pasta gets pops of brightness from whole roasted tomatoes and briny capers. It’s a perfect pairing for whole grain pipe rigate, whose nutty flavor is also complemented by a spoonful of luscious ricotta seasoned with sage, thyme, oregano, and more.
Get Cooking-
NutritionPER SERVING
-
Calories640 Cals (est.)
View Full Nutrition
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
Title
-
1 lb Whole Grain Pipe Rigate Pasta
- 1 15-Ounce Can Crushed Tomatoes
- ½ lb Grape Or Cherry Tomatoes
- 2 Zucchini
- 2 cloves Garlic
- ½ cup Part-Skim Ricotta Cheese
- ¼ cup Grated Pecorino Cheese
- 1 Tbsp Capers
- 2 Tbsps Crème Fraîche
- ¼ tsp Crushed Red Pepper Flakes
- 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the vegetables:
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Place on the foil. Add the fresh tomatoes. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer and roast 14 to 16 minutes, or until softened and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
While the vegetables roast, if necessary, peel the garlic; roughly chop. In a bowl, combine the ricotta cheese, pecorino cheese, a pinch of the Italian seasoning, and a drizzle of olive oil. Season with salt and pepper.
3
Make the sauce:
While the vegetables continue to roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic and capers; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the crushed tomatoes (carefully, as the liquid may splatter), remaining Italian seasoning, 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, 3 to 4 minutes, or until slightly thickened. Turn off the heat.
4
Cook the pasta:
While the sauce cooks, add the pasta to the pot of boiling water and cook 4 to 5 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the sauce, roasted vegetables, créme fraîche, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until coated. If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency. Season with salt and pepper to taste. Serve the finished pasta topped with the seasoned ricotta. Enjoy!
1
Prepare & roast the vegetables:
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Place on the foil. Add the fresh tomatoes. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer and roast 14 to 16 minutes, or until softened and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
While the vegetables roast, if necessary, peel the garlic; roughly chop. In a bowl, combine the ricotta cheese, pecorino cheese, a pinch of the Italian seasoning, and a drizzle of olive oil. Season with salt and pepper.
3
Make the sauce:
While the vegetables continue to roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic and capers; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the crushed tomatoes (carefully, as the liquid may splatter), remaining Italian seasoning, 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, 3 to 4 minutes, or until slightly thickened. Turn off the heat.
4
Cook the pasta:
While the sauce cooks, add the pasta to the pot of boiling water and cook 4 to 5 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the sauce, roasted vegetables, créme fraîche, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until coated. If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency. Season with salt and pepper to taste. Serve the finished pasta topped with the seasoned ricotta. Enjoy!
Tips from Home Chefs