Whole Wheat Mezze Penne Rigate with Roasted Tomato, Ricotta Pesto, and Spinach Powder
Category: Main Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Mezze Penne Rigate | 320g |
| Ricotta (cow’s milk) | 250g |
| Fresh Spinach | 100g |
| Extra Virgin Olive Oil | 40g |
| Cherry Tomatoes | 500g |
| Garlic | 1 clove |
| Sugar | 25g |
| Extra Virgin Olive Oil | 35g |
| Fresh Thyme | to taste |
| Oregano | to taste |
| Fine Salt | to taste |
| Black Pepper | to taste |
Instructions
To prepare the Whole Wheat Mezze Penne Rigate with Roasted Tomato, Ricotta Pesto, and Spinach Powder, begin by preparing the roasted tomatoes. Start by washing the cherry tomatoes, drying them thoroughly, and cutting them in half. Take the fresh thyme and chop it finely with a knife. Similarly, chop one clove of garlic and combine it with the thyme. Sprinkle this mixture over the halved tomatoes, seasoning them with a pinch of salt and freshly ground black pepper. Add the sugar to balance the acidity, then sprinkle some dried oregano for extra flavor. Drizzle a little extra virgin olive oil over each tomato half.
Once the tomatoes are seasoned, arrange them on a baking tray lined with parchment paper and roast them in a preheated oven at around 180°C (350°F) for about 20–25 minutes, or until they are tender and slightly caramelized. Be sure to set aside a few tomatoes for garnish to top the dish later.
While the tomatoes are roasting, prepare the spinach powder. Place the fresh spinach into a food processor and blend until it transforms into a fine powder. Set this aside for later use.
Once the tomatoes are roasted, transfer them into a blender or food processor and blend until you achieve a smooth, homogeneous pesto-like consistency. In a saucepan, heat a bit of olive oil over low heat, then add the roasted tomato mixture. Pour in a small amount of pasta cooking water to thin the mixture to a creamy sauce-like consistency. Stir gently, and let it simmer for a few minutes to combine the flavors.
In the meantime, bring a large pot of salted water to a boil and cook the mezze penne rigate according to the package instructions. Once the pasta is al dente, drain it, reserving a little of the cooking water.
Add the cooked pasta to the saucepan with the roasted tomato sauce. Toss well, ensuring the pasta is evenly coated. Next, add the spinach powder, using a teaspoon to gradually incorporate it into the pasta mixture. Stir thoroughly to combine all ingredients, allowing the pesto to coat the penne.
Serve the pasta hot, garnished with the reserved roasted tomatoes. The earthy, nutty flavor of the whole wheat pasta pairs wonderfully with the creamy ricotta pesto and the smoky sweetness of the roasted tomatoes, while the spinach powder adds a vibrant touch to the dish.
Enjoy your healthy, flavor-packed meal of Whole Wheat Mezze Penne Rigate with Roasted Tomato, Ricotta Pesto, and Spinach Powder!
