Ree Drummond’s Veggie-Packed Pasta | The Pioneer Woman | Food Network

Ree’s veggie-filled pesto pasta bake is a meal the whole family will love!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Veggie-Packed Pasta
Recipe courtesy of Ree Drummond
Level: Easy
Total: 1 hr
Active: 35 min
Yield: 6 to 8 servings

Ingredients

Kosher salt, to taste
12 ounces whole wheat penne pasta
3 tablespoons olive oil, divided
1 yellow onion, thinly sliced
3 cloves garlic, minced
1 bunch asparagus, cut into bite-size pieces
1 medium zucchini, cut into bite-size chunks
Black pepper, to taste
1/2 cup white wine
2 cups torn fresh kale
1 cup frozen peas
1/2 cup ricotta cheese
1/2 cup prepared pesto
1 cup seasoned breadcrumbs
1/4 cup grated Parmesan
1/2 teaspoon crushed red pepper flakes
Fresh parsley leaves, for serving

Directions

Bring a large pot of salted water to a boil. Preheat the oven to 425 degrees F.

Cook the pasta until al dente, according to package guidelines. Drain, reserving a 1/4 cup of the pasta water (plus a little more). Set the pasta and pasta water aside.

Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. When the oil is hot, add the onion and garlic and stir. Add the asparagus and zucchini and sprinkle with a good pinch of salt and pepper. Cook, stirring, to soften the vegetables, 2 to 3 minutes. Add the white wine, scrape up the bottom of the pan and let the wine cook down. Add the kale, peas, ricotta cheese, pesto and the reserved 1/4 cup pasta water and bring to a boil, cook for 1 minute. Add the drained pasta and mix thoroughly. Use more pasta water as needed if the sauce is too thick.

Transfer the pasta mixture to a 9-by-13-inch baking dish.

Add the breadcrumbs, Parmesan, crushed red pepper flakes and remaining 1 tablespoon of olive oil to a medium bowl and mix until well combined.

Sprinkle the breadcrumb mixture over the top of the pasta, then bake until the breadcrumbs are golden, and the sauce is bubbly, 15 to 17 minutes.
Remove and garnish with fresh parsley.

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Ree Drummond’s Veggie-Packed Pasta | The Pioneer Woman | Food Network

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