Buckwheat Pasta With Summer Squash Tomatoes And Ricotta Recipe

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

Preparation

Step 1In 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.Step 2Meanwhile, 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.Step 3Add 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.