Rating: 3 stars
5447 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 5447
  • 2 star values: 0
  • 1 star values: 0
  • 5,447 Ratings

"Our audience has really been receptive to our homemade alternative-flour pastas," says Travis Lett. He likes buckwheat for its added richness and texture. At the restaurant, Lett cuts the fresh pasta into rough rag shapes and tosses it with summer vegetables; this simplified version uses dried pasta. More Fast Pastas

Travis Lett
September 2011

Gallery

Credit: © Dave Lauridsen

Recipe Summary

total:
45 mins
Yield:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large, deep skillet, heat 1/4 cup of the oil until nearly smoking. Add the squash mix and onion and cook over high heat, stirring, until lightly charred in spots and crisp-tender, about 8 minutes. Add the tomatoes, crushing them lightly with your hands as you add them. Add the crushed red pepper, season with salt and cook over high heat, stirring occasionally, until softened, about 5 minutes. Add the wine and cook until nearly evaporated.

    Advertisement
  • Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain the pasta, reserving 3/4 cup of the cooking water.

  • Add the pasta to the skillet along with the spinach, ricotta and the reserved cooking water. Toss over moderately high heat until the spinach is wilted and the sauce is thickened and clings to the pasta. Transfer the pasta to a platter and drizzle with the remaining 2 tablespoons of olive oil.

Notes

Buckwheat pasta is available online at pastacheese.com.

Suggested Pairing

Lively, watermelony rosé.

Advertisement