Boy does it feel like summertime here in the Bay Area!
Today was a toasty 90 degrees… and I’m a little afraid for how hot it might be the actual summer. I’m just not made for hot weather! One of the reasons why I was crazy about San Diego was the usual 75 degree weather – ideal in my opinion – but I’ll stop being a baby and find a way to deal with whatever heat comes my way this upcoming season. 😉
Earlier today I went to the Coyote Valley Family Farm Feast, an event that showcased locally grown food prepared by top chefs in the area. There were some really tasty food options offered, and I enjoyed two of the plates: a fava bean & radish salad, along with beet + goat cheese crostini. Both were awesome!
Having attended an event with such a wonderful theme of highlighting the connections between healthy land and preserving local farms with thriving communities, I was inspired in the kitchen while making tonight’s dinner.
Using fresh basil from my little plant, and onion, zucchini, and tomatoes I just picked up a nearby farmers market, I whipped up a tasty rigatoni dish with ricotta and bread crumbs that my hubby and I enjoyed on our patio with glasses of chilled, buttery chardonnay.
Ricotta Rigatoni with Zucchini, Tomato & Toasted Bread Crumbs
Ingredients
- 12 oz rigatoni or other short shaped pasta
- 1 cup low-fat ricotta cheese
- 1/2 cup white cooking wine
- Zest from 1/2 small lemon
- 1/4 cup Italian bread crumbs
- 1 TBSP butter
- 1 large zucchini
- 4 Roma tomatoes
- 1/4 yellow onion
- 2 TBSP grated parmesan cheese
- 3 TBSP fresh basil
- 1/2 TSP salt
- 1/4 TSP pepper
Instructions
- Cook pasta according to package directions.
- Meanwhile, heat cooking wine in a large skillet over medium heat. Mince the onion, and add it to the pan. Cook for a couple of minutes until lightly browned.
- While onion cooks, dice the zucchini and tomato. Add to the cooking wine, and cook until veggies are softened, 5-7 minutes. Add the basil, then remove from heat.
- In a small pan, melt the butter. Add breadcrumbs and cook over medium-low heat until toasted, stirring often. Add grated parmesan cheese, mix to combine, then remove from heat.
- Once pasta is done cooking, drain and return back to pot.
- Add the veggie mixture to the pasta.
- Mix ricotta cheese with lemon zest, then add to the pasta. Add salt and pepper. Combine well.
- Pour into a serving dish, then sprinkle the bread crumbs on top. Enjoy immediately.
Nutrition
Off to relax the rest of my Saturday night away!
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