Rigatoni with Herbed Ricotta and Green Veggies

Servings 3
Author Debi


  • 8 ounces rigatoni
  • 2 cups vegetable broth
  • ½ cup water
  • 1/8 – 1/4 teaspoon cayenne pepper
  • 1 teaspoon olive oil
  • 2 green onions chopped, divided use
  • 1 medium zucchini cut into chunks
  • small handful green beans chopped into 1-inch pieces
  • ½ cup frozen green peas
  • 1/3 cup whole milk ricotta cheese
  • ½ teaspoon salt
  • 1 tablespoon fresh basil
  • 3 sprigs fresh thyme leaves removed from stem


  1. Preheat oven to 350° F. Place pasta in cast iron skillet or a baking sheet and coat with cooking spray. Bake 5 to 7 minutes, or until golden, shaking pan once or twice to brown evenly.
  2. Bring vegetable broth, water, and cayenne pepper to a boil in large pot. Add pasta and cook 13-16 minutes until pasta is al dente. Check on pasta throughout cooking, and if the liquid is evaporating too much, add more water, about ¼ cup at a time.
  3. Meanwhile, heat oil in a saucepan over medium-high heat, and add white parts of green onions, zucchini, and green beans. Cook veggies until they begin to brown on the edges, about 5 minutes. Add frozen peas to saucepan with veggies, and cook until peas have heated through, about 3 minutes. Remove pan from heat, and place veggies in a clean bowl. Set aside.
  4. Drain pasta in a colander over a bowl, and reserve 1 cup cooking liquid.
  5. Combine ½ cup of reserved hot cooking liquid, ricotta cheese, green parts of green onions, salt, basil, and thyme leaves in a blender, and process until well blended.
  6. Combine hot pasta, cheese mixture, and veggies in a large bowl; toss gently to coat. Add additional cooking liquid to moisten, if needed. Season with salt and pepper, and serve immediately.