VEGGIE-PACKED PASTA

facebook share image   twitter share image   pinterest share image   E-Mail share image



Veggie-Packed Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

Kosher salt, to taste
12 ounces whole wheat penne pasta
3 tablespoons olive oil, divided
1 yellow onion, thinly sliced
3 cloves garlic, minced
1 bunch asparagus, cut into bite-size pieces
1 medium zucchini, cut into bite-size chunks
Black pepper, to taste
1/2 cup white wine
2 cups torn fresh kale
1 cup frozen peas
1/2 cup ricotta cheese
1/2 cup prepared pesto
1 cup seasoned breadcrumbs
1/4 cup grated Parmesan
1/2 teaspoon crushed red pepper flakes
Fresh parsley leaves, for serving

Steps:

  • Bring a large pot of salted water to a boil. Preheat the oven to 425 degrees F.
  • Cook the pasta until al dente, according to package guidelines. Drain, reserving a 1/4 cup of the pasta water (plus a little more). Set the pasta and pasta water aside.
  • Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. When the oil is hot, add the onion and garlic and stir. Add the asparagus and zucchini and sprinkle with a good pinch of salt and pepper. Cook, stirring, to soften the vegetables, 2 to 3 minutes. Add the white wine, scrape up the bottom of the pan and let the wine cook down. Add the kale, peas, ricotta cheese, pesto and the reserved 1/4 cup pasta water and bring to a boil, cook for 1 minute. Add the drained pasta and mix thoroughly. Use more pasta water as needed if the sauce is too thick.
  • Transfer the pasta mixture to a 9-by-13-inch baking dish.
  • Add the breadcrumbs, Parmesan, crushed red pepper flakes and remaining 1 tablespoon of olive oil to a medium bowl and mix until well combined.
  • Sprinkle the breadcrumb mixture over the top of the pasta, then bake until the breadcrumbs are golden, and the sauce is bubbly, 15 to 17 minutes.
  • Remove and garnish with fresh parsley.

There are no comments yet!