Vegetable Rigatoni Recipe
Summer vegetable ratatouille, Narragansett Creamery ricotta, kale pesto, lemon breadcrumbs
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Ingredients
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Pasta
Vegetable Ratatouille
Kale Pesto
Lemon Breadcrumbs
Ricotta
Method
Pasta Preparation
- 1
Cook the Rigatoni
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
Vegetable Ratatouille
- 2
Prepare the Ratatouille
In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic; sauté until translucent. Add zucchini, eggplant, bell pepper, yellow squash, and tomatoes. Season with salt and pepper. Cook for about 15-20 minutes until vegetables are tender. Stir in fresh basil before serving.
Kale Pesto
- 3
Make the Kale Pesto
In a food processor, combine kale, garlic, pine nuts, parmesan cheese, olive oil, salt, and lemon juice. Blend until smooth. Adjust seasoning as needed.
Lemon Breadcrumbs
- 4
Prepare the Lemon Breadcrumbs
In a small bowl, mix breadcrumbs with lemon zest, olive oil, and salt. Set aside.
Assembly
- 5
Combine All Components
In a large mixing bowl, combine the cooked rigatoni, ratatouille, and kale pesto. Toss well to coat. Serve in bowls topped with ricotta, lemon breadcrumbs, and additional fresh basil if desired.