Whole Grain Pasta & Tomato Sauce with Roasted Vegetables & Ricotta
Quick & Easy

Whole Grain Pasta & Tomato Sauce

with Roasted Vegetables & Ricotta

Group Created with Sketch. 25 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 640 Cals/serving
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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.

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Prepare & roast the vegetables:
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.

Prepare the remaining ingredients:
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.

Make the sauce:
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.

Cook the pasta:
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.

Finish the pasta & serve your dish:
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! 

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Prepare & roast the vegetables:
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.

Prepare the remaining ingredients:
Make the sauce:
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.

Cook the pasta:
Finish the pasta & serve your dish:
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!