Pasta with agretti and ricotta, a simple, quick, and tasty dish for a summer or spring main course. It’s nothing more than a variation of pasta with artichokes, sun-dried tomatoes, and feta, just as quick and delicious. The recipe I propose today features agretti. Recently discovered and they have become a favorite vegetable of this period.
I have prepared them as a side dish in a pan and for a second course, proposing them in an omelet, and I must say they pleased the whole family. Quite an achievement! The other day, I bought them again, also because they are really cheap here, and I used them to prepare this main course.
I also added cherry tomatoes to give color to the pasta, and ricotta which makes this dish super creamy. Of course, you can replace it with other spreadable cheeses of your choice. Curious to find out how to prepare it? Then let’s get into the kitchen because the pasta with agretti and ricotta will be ready in a click!
If you’re interested in other pasta recipes, also check out:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 352.18 (Kcal)
- Carbohydrates 33.83 (g) of which sugars 7.08 (g)
- Proteins 14.45 (g)
- Fat 17.73 (g) of which saturated 5.42 (g)of which unsaturated 5.73 (g)
- Fibers 3.90 (g)
- Sodium 1,215.07 (mg)
Indicative values for a portion of 202 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11 oz pasta
- 10 oz agretti (weight of the vegetable to be cleaned)
- 7 oz cherry tomatoes
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- 2 tbsp pine nuts
- 1 cup ricotta
- salt (to taste)
- pepper (to taste)
Tools
- High-sided Saucepan
- Pan
- Cutting Board
- Knife
Steps
First, clean the agretti by removing the root. Then wash them thoroughly under water and baking soda and drain them. Cook the agretti along with the pasta in plenty of salted water. Meanwhile, clean the cherry tomatoes: wash and dry them and cut them in half if they are small, or into quarters if they are a bit larger.
Then clean the garlic clove and brown it in the non-stick pan with the oil. Then add the cherry tomatoes, adjust the salt and cook over medium heat, stirring occasionally, for about ten minutes. Toast the pine nuts in another pan and set them aside.
Next, add the ricotta to the pan with the cherry tomatoes along with a few tablespoons of pasta cooking water and stir so that it melts and forms a cream. Then drain the pasta and agretti and add them to the pan with the cherry tomato and ricotta sauce and mix.
The creamy pasta with agretti and cherry tomatoes is ready! Add the previously toasted pine nuts and serve.
Storage and Tips for Pasta with Agretti
The creamy pasta with cherry tomatoes and agretti is best enjoyed immediately to retain its creaminess. However, it can be stored in the refrigerator for 2 or 3 days in a container with a lid.
FAQ Questions and Answers for Pasta with Agretti
What can I substitute for pine nuts?
You can use slivered almonds. In this case, it’s better not to toast them and add them right after cooking the pasta before serving.
