Pesto Ricotta Butternut Ziti

I love this mixture of fresh ricotta, pasta and roasted butternut squash. The creamy sauce envelops the soft ziti and complements the sweetness of the squash and the tang of the red pepper flakes. A rich, warm, creamy comfort food.

8 oz ziti

1 16 oz tub fresh ricotta (I used Trader Joe’s)

8 oz pesto

1 small butternut squash, peeled and cubed 1/2-inch (about 2 cups)

1 Fresno pepper, pitted and sliced

1 small onion, diced

2 Tbsp olive oil

dash crushed red pepper flakes

Chopped fresh parsley for garnish

Preheat oven to 425F. Mix together the squash, pepper and onion in a mixing bowl with the oil. Season with salt and pepper to taste. Tip out into a large sheet pan. Shake to distribute evenly about pan and roast in oven for about 15-20 minutes, just until the squash begins to brown and soften. Stir once or twice.

Meanwhile put a pot of salted water to boil for the pasta. Cook pasta until al dente.

Mix together the ricotta and pesto in the mixing bowl.

Reserve a cup of pasta water and drain pasta when ready. Tip pasta into bowl with pesto mixture. Stir to mix.

Fold in the squash mixture and adjust consistency to taste with pasta water.

Tip into serving dish and garnish with fresh parsley.

Serves 2-3.

Comments

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