Author Notes: Fresh ricotta makes a light yet creamy sauce for this pasta dish. - HealthyDelicious
- 8 ounces dry orichette
- 2 tablespoons olive oil
- 1 fennel bulb, chopped
- 1/4 cup red onion, minced
- 2 garlic cloves, minced
- 1/2 summer squash, chopped
- 1/2 small eggplant, chopped
- 1 pinch crushed red pepper
- 1/2 cup peas
- 1/4 cup fresh ricotta
- 2 tablespoons pesto
- 2 tablespoons grated parmasean
- salt and pepper
- Bring a large pot of generously salted water to a boil. Boil the pasta according to the directions on the package. Drain.
- Meanwhile, heat the olive oil in a large skillet set over medium-high heat. Add fennel in one layer and cook without stirring for 5 minutes — if it starts sizzling and making lots of noise, you’re doing it right. Give it a good stir and coo another 3 minutes — it will have caramelized and turned light golden brown. Add the onion and garlic to the pan and cook for 3 minutes to allow it to begin to soften. Sir in the squash, eggplant, and crushed red pepper. Cook, stirring frequently, for about 5 minutes or until the squash is cooked through.
- Bring a small pot of water to a boil and add the peas. Cook for 5 minutes, or until they turn bright green and are no longer crunchy.
- Return the pasta to the large pot. Add the ricotta and pesto and stir vigorously to combine and break up the ricotta — it should form a thin coat on the pasta. Stir in the fennel and squash mixture, peas, and parmesan cheese. Season to taste with salt and pepper.