Name: Buckwheat Pasta with Summer Squash, Tomatoes, and Ricotta
Yield: 8
Ingredients: 1/4 c. extra-virgin olive oil -; 2 tbsp. extra-virgin olive oil -; 1 lb. mixed yellow summer squash and zucchini -; 1 medium red onion -; 1 pt. grape tomatoes -; 1 pinch crushed red pepper -; Sea salt -; 1/4 c. dry white wine -; 1 1/2 lb. dried buckwheat pasta -; 4 c. baby spinach -; 1 c. fresh ricotta -

Buckwheat Pasta with Summer Squash, Tomatoes, and Ricotta

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Ingredients for - Buckwheat Pasta with Summer Squash, Tomatoes, and Ricotta

1. 1/4 c. extra-virgin olive oil -

2. 2 tbsp. extra-virgin olive oil -

3. 1 lb. mixed yellow summer squash and zucchini -

4. 1 medium red onion -

5. 1 pt. grape tomatoes -

6. 1 pinch crushed red pepper -

7. Sea salt -

8. 1/4 c. dry white wine -

9. 1 1/2 lb. dried buckwheat pasta -

10. 4 c. baby spinach -

11. 1 c. fresh ricotta -

How to cook deliciously - Buckwheat Pasta with Summer Squash, Tomatoes, and Ricotta

1. Stage

In a large, deep skillet, heat 1/4 cup of the oil until nearly smoking. Add the squash mix and onion and cook over high heat, stirring, until lightly charred in spots and crisp-tender, about 8 minutes. Add the tomatoes, crushing them lightly with your hands as you add them. Add the crushed red pepper, season with salt, and cook over high heat, stirring occasionally, until softened, about 5 minutes. Add the wine and cook until nearly evaporated.

2. Stage

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain the pasta, reserving 3/4 cup of the cooking water.

3. Stage

Add the pasta to the skillet along with the spinach, ricotta, and the reserved cooking water. Toss over moderately high heat until the spinach is wilted and the sauce is thickened and clings to the pasta. Transfer the pasta to a platter and drizzle with the remaining 2 tablespoons of olive oil. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.