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.