Whole wheat mezze penne rigate with roasted tomato pesto, ricotta, and spinach powder
- Vegetarian
- Energy Kcal 598
- Carbohydrates g 67.2
- of which sugars g 16.6
- Protein g 18.8
- Fats g 28.2
- of which saturated fat g 7.57
- Fiber g 11.9
- Cholesterol mg 31
- Sodium mg 673
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 2 h 50 min
- Serving: 4
- Cost: Low
PRESENTATION
Whole wheat mezze penne rigate with roasted tomato pesto, ricotta cheese, and spinach powder is, I gotta say, a pasta dish with a fun twist on traditional Italian flavors. And look, hailing from Liguria, this recipe combines classic ideas with fresh summer vibes, pretty much. The whole wheat penne pasta gives a rustic, hearty bite that pairs beautifully with the creamy, smooth sauce made from roasted cherry tomatoes and ricotta. These tomatoes? They're cooked confit-style, slow-roasted with thyme until they turn sweet and slightly jammy. Seriously good. You end up with a roasted tomato pesto that's both tangy and rich. When mixed with ricotta, it forms a sauce that coats each piece of pasta and feels creamy without being heavy.
Plus, a sprinkle of spinach powder not only adds a bright splash of color—it's awesome—but it also brings an earthy, vivid flavor that complements the other ingredients. To be honest, in Liguria, they love balancing bold and fresh tastes. And this dish does just that. Serve it at a summer gathering with friends, and you know what? It’ll definitely stand out, especially with a handful of fresh cherry tomatoes on top for an extra pop of freshness. Really, it fits perfectly into the world of healthy pasta recipes—offering a feel-good whole grain vibe and really really good plant-based elements. Yet, the flavors are anything but boring.
This is the kind of food that makes you want to dive in for another bite, especially if you are exploring new takes on pasta dishes. Whether you're a fan of whole grain pasta dishes or looking for a new favorite in the realm of vegetarian pasta meals, this recipe gives you taste, color, and zesty summer energy that makes every meal memorable. Plus, it's an excellent way to bring a piece of Liguria's culinary tradition to your table, making it a hit for both casual dinners and special occasions. No question.
INGREDIENTS
- Ingredients for the pasta
- Whole wheat Penne Rigate pasta 0.7 lb (320 g)
- Cow's milk ricotta cheese 1 cup (250 g)
- Spinach 3.3 cups (100 g)
- Extra virgin olive oil 3 tbsp (40 g)
- for the roasted cherry tomatoes
- Cherry tomatoes 3 ⅓ cups (500 g)
- Garlic 1 clove
- Sugar 2 tbsp (25 g)
- Extra virgin olive oil 2 ½ tbsp (35 g)
- Thyme to taste
- Oregano to taste - dry
- Fine salt to taste
- Black pepper to taste
How to prepare Whole wheat mezze penne rigate with roasted tomato pesto, ricotta, and spinach powder
To prepare the whole wheat mezze penne rigate with roasted tomato pesto, ricotta, and spinach powder, first wash the cherry tomatoes, dry them well, and place them on a cutting board, then cut them in half 1 and place them on a baking sheet lined with parchment paper 2. Take the thyme and chop it with a knife 3,
also chop a clove of garlic and sprinkle the thyme and garlic mixture over the cherry tomatoes 4. Salt and pepper the cherry tomatoes, add the sugar,
distribute the dried oregano, finally drizzle a little oil on each cherry tomato 8 and bake in a preheated static oven at 284°F for about two hours. Then move on to the spinach: wash them under cold running water 9,
then dry them well, pat them with a dry cloth placing them on a tray with parchment paper 10 and cook them in a preheated fan oven for 40 minutes at 248°F. Meanwhile, cook the pasta, then in a mixer place the ricotta 12
and the roasted cherry tomatoes 13, remember to set some aside to garnish the finished dish. Blend everything and once you achieve a uniform mixture, transfer it to a pan with a bit of oil 15, turn the heat to low flame
and dilute the mixture with a ladle of pasta cooking water, mix it all until it reaches a creamy consistency 17. In the meantime, add the spinach to the mixer 18
and blend them until they become a powder, then set them aside 19. Once cooked, transfer the pasta into the pan with the prepared sauce 20, mix well 21,
then add the spinach powder using a teaspoon, mix everything so that all the ingredients blend together 23 and your whole wheat mezze penne with roasted tomato pesto, ricotta, and spinach powder are ready to be served! 24