If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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.
- This recipe was entered in the contest for Your Best Fennel
- This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta
Egyptian Street Food at Home
Spend quality time with The Cairo Kitchen.
The Cairo Kitchen
Boost your Bagel
Fire up the grill.
Dipped Walnut Tongs
Portable picnic snacks.