Allison Crawford at The Hungry Carrot
Vegan summer squash ricotta rigatoni is bursting with bright fragrant flavors and is light enough to enjoy all summer long. This dish celebrates vibrant seasonal flavors by marrying the lightness of summer squash with the creamy richness of vegan ricotta, all crowned with the aromatic freshness of basil, cracked pepper, and chili flakes.
Why This Recipe Rocks:
- Seasonal Produce: Utilizing summer squash ensures you enjoy peak-season produce, bursting with flavor and nutrients.
- Creamy Vegan Ricotta: The vegan ricotta adds a creamy texture and richness to the dish without any dairy, perfect for those following a plant-based lifestyle or with dietary restrictions.
- Quick and Easy: With just a few simple steps, this recipe comes together in less than 30 minutes, making it ideal for busy weeknight dinners or lazy weekend lunches.
- Versatile and Customizable: Feel free to customize this dish to suit your taste preferences. Add some red pepper flakes for a spicy kick, toss in some cherry tomatoes for extra sweetness, or sprinkle with nutritional yeast for a cheesy flavor boost. Make this gluten-free by using gluten-free pasta.
Health Benefits:
- Nutrient-Rich Summer Squash: Packed with vitamins A and C, as well as fiber, summer squash promotes healthy digestion and supports immune function.
- Plant-Powered Protein: Vegan ricotta provides a protein boost without the cholesterol and saturated fat found in dairy-based cheeses, promoting heart health and aiding in muscle repair and growth.
- Herbal Goodness: Fresh basil not only adds a pop of color and flavor but also delivers a dose of antioxidants and essential nutrients like vitamin K and manganese.
Instructions
- Heat a large pot of salted water over medium-high heat. Slice the zucchini, squash, basil, and onion, and mince the garlic.
- Heat a large skillet over medium heat and add the olive oil. Saute the onion for 5-7 minutes until translucent. Add the garlic and saute for 1 minute until fragrant.
- Add the zucchini and squash to the skillet and cook until softened or about 5 minutes.
- Once the pot of water is boiling, add the rigatoni. Cook until al dente or about 5-7 minutes.
- To the skillet, add the reserved pasta water, parmesan, lemon juice, zest, 1/4 cup of the ricotta, and the basil reserving some for garnish. Reduce heat and stir until creamy. Simmer for a few minutes to infuse flavor and let the sauce thicken slightly. Salt and pepper to taste.
- Add the cooked rigatoni back to the skillet and toss to coat. Remove from heat and top with dollops of ricotta cheese, more cracked pepper, chili flakes, and additional basil and parmesan. Serve warm.
- Store any leftovers in an airtight container in the fridge for up to 5 days.
Try these other recipes:
Roasted Cauliflower with Tahini
Roasted Red Pepper and Tomato Pasta
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Vegan Summer Squash Ricotta Rigatoni
A fresh and vibrant celebration of summer with hearty squash, rich vegan ricotta and parmesan, and bright lemon zest. Top with fresh basil, cracked pepper, and chili flakes.
Ingredients
- 1 zucchini-sliced
- 1 yellow squash-sliced
- 1/2 tbsp garlic-minced
- 1/4 yellow onion-diced
- 16 oz rigatoni or pasta of choice
- 1 tbsp olive oil
- 1/4 cup reserved pasta water
- 2 tbsp lemon juice
- 1 tsp fresh lemon zest
- 16 oz vegan ricotta
- 1 handful of fresh basil plus some for garnish
- 1/4 cup vegan parmesan-shredded plus some for garnish (optional)
- cracked pepper and sea salt to taste
- 1 tsp chili flakes (optional)
Instructions
- Heat a large pot of salted water over medium-high heat. Slice the zucchini, squash, basil, and onion, and mince the garlic.
- Heat a large skillet over medium heat and add the olive oil. Saute the onion for 5-7 minutes until translucent. Add the garlic and saute for 1 minute until fragrant.
- Add the zucchini and squash to the skillet and cook until softened or about 5 minutes.
- Once the pot of water is boiling, add the rigatoni. Cook until al dente or about 5-7 minutes.
- To the skillet, add the reserved pasta water, parmesan, lemon juice, zest, 1/4 cup of the ricotta, and the basil reserving some for garnish. Reduce heat and stir until creamy. Simmer for a few minutes to infuse flavor and let the sauce thicken slightly. Salt and pepper to taste.
- Add the cooked rigatoni back to the skillet and toss to coat. Remove from heat and top with dollops of ricotta cheese, more cracked pepper, chili flakes, and additional basil and parmesan. Serve warm.
- Store any leftovers in an airtight container in the fridge for up to 5 days.
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