| Level: | Easy |
| Total: | 1 hr |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- Kosher salt, to taste
- 12 ounces whole wheat penne pasta
- 3 tablespoons olive oil, divided
- 1 yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 bunch asparagus, cut into bite-size pieces
- 1 medium zucchini, cut into bite-size chunks
- Black pepper, to taste
- 1/2 cup white wine
- 2 cups torn fresh kale
- 1 cup frozen peas
- 1/2 cup ricotta cheese
- 1/2 cup prepared pesto
- 1 cup seasoned breadcrumbs
- 1/4 cup grated Parmesan
- 1/2 teaspoon crushed red pepper flakes
- Fresh parsley leaves, for serving
Instructions
- Bring a large pot of salted water to a boil. Preheat the oven to 425 degrees F.
- Cook the pasta until al dente, according to package guidelines. Drain, reserving a 1/4 cup of the pasta water (plus a little more). Set the pasta and pasta water aside.
- Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. When the oil is hot, add the onion and garlic and stir. Add the asparagus and zucchini and sprinkle with a good pinch of salt and pepper. Cook, stirring, to soften the vegetables, 2 to 3 minutes. Add the white wine, scrape up the bottom of the pan and let the wine cook down. Add the kale, peas, ricotta cheese, pesto and the reserved 1/4 cup pasta water and bring to a boil, cook for 1 minute. Add the drained pasta and mix thoroughly. Use more pasta water as needed if the sauce is too thick.
- Transfer the pasta mixture to a 9-by-13-inch baking dish.
- Add the breadcrumbs, Parmesan, crushed red pepper flakes and remaining 1 tablespoon of olive oil to a medium bowl and mix until well combined.
- Sprinkle the breadcrumb mixture over the top of the pasta, then bake until the breadcrumbs are golden, and the sauce is bubbly, 15 to 17 minutes.
- Remove and garnish with fresh parsley.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 404 |
| Total Fat | 15 g |
| Saturated Fat | 4 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 14 g |
| Cholesterol | 12 mg |
| Sodium | 474 mg |
Reviews
I tried this recipe today and it was great! I substituted sugar snap peas and broccoli and it was delicious! Will definitely be making it again!
The show says butter in crumbs the recipe here says olive oil.
My family loved this dish and asked that we add it to our meal rotation.
I agree with the reviews suggesting that something is missing. I like all of the ingredients, but the end product came out quite bland. I tried playing with the listed ingredients, adding more garlic, pesto, etc., but it just fell flat. I wonder if charring the zucchini and asparagus, and adding a bit of lemon to the sauce would help. Or tomatoes (either cherry or sun-dried)? I really wanted it to work, but it just didn’t. I like Ree’s Mean Green Pasta recipe much better.
Great recipe but I spiced it up some. I added ground turkey, cherry tomatoes and spices.
Pretty good as a base recipe, but a little one dimensional. Will make again, but will add something like artichoke hearts, capers or pickled peppers to add some acidity!
So disappointed in this recipe after watching the episode and the reaction of her daughter. It all sounded good but I couldn’t get the flavors to marry together no matter how hard I tried. My personal opinion is that ricotta is not the right cheese for this dish as it cancels out all the other flavors. Might be better with a Parmesan or Asiago cheese.
This is delicious, great comfort food for a cold snowy day!
This was an easy dish to make and I was able to substitute with veggies I had on hand and used chicken broth in place of the wine. The topping was a nice touch and will keep this recipe in my dinner rotation.
I made this dish and everyone liked it. The only change I made was using broccoli instead of asparagus since it is winter. I will certainly make it again.