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Italian Rigatoni with Silky Whipped Ricotta and Summer Vegetables

This Italian Rigatoni with Silky Whipped Ricotta and Summer Vegetables is a fresh and flavorful pasta recipe made with zucchini, cherry tomatoes, spinach, and a velvety whipped ricotta sauce. Blended with Pecorino Romano and pasta water until smooth, the ricotta creates a light, creamy coating that perfectly complements the seasonal vegetables. Ready in about 30 minutes, it's an easy Italian-inspired dinner that's perfect for summer.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 550 kcal

Ingredients
  

  • 12 oz. rigatoni
  • 2 medium zucchini, cut into half-moons
  • 1 pint cherry tomatoes, halved
  • 3 cups baby spinach
  • 2 cups whole milk ricotta
  • 1/2 cup Pecorino Romano, grated
  • 2 gloves garlic minced
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp lemon zest
  • 1- 1 1/2 cups reserved pasta water
  • Salt and freshly ground black pepper to taste
  • basil leaves for serving

Instructions
 

  • Cook the pasta

    Bring a large pot of generously salted water to a boil. Cook the rigatoni until al dente.
    Reserve 2 cups of pasta water before draining.

  • Make the whipped ricotta sauce

    In a tall container or measuring cup, combine the ricotta, Pecorino Romano, lemon zest, and ¼ cup warm pasta water.
    Using an immersion blender, blend until completely smooth and creamy. Add additional pasta water as needed until the ricotta becomes silky and pourable.

  • Cook the vegetables

    Heat 2 tablespoons olive oil in a large skillet over medium heat.
    Add the zucchini and cook for 5–6 minutes until lightly golden and tender.
    Add the cherry tomatoes and continue cooking for another 4–5 minutes until they begin to burst and release their juices.
    Stir in the garlic and cook 1 minute longer
    Add the spinach and cook until wilted, about 1–2 minutes.
    Season with salt and pepper.

  • Combine

    Add the drained rigatoni to the skillet.
    Remove the pan from the heat and pour in the whipped ricotta sauce. Toss gently until the pasta is evenly coated, adding additional pasta water as needed to loosen the sauce.

  • Finish and serve

    Taste and adjust seasoning with salt and black pepper.
    Top with fresh basil, extra Pecorino Romano, and a drizzle of olive oil before serving.
Keyword Italian vegetable pasta with ricotta sauce