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Ingredients

• 3 tablespoons  olive oil
• 1 large  onion, sliced
• 1 pound  each zucchini and yellow squash, diced
• 1-1/2 pounds  fresh tomatoes, seeded and chopped
• 3 tablespoons  tomato paste
• 3 cloves  garlic, chopped
• 1-1/2 teaspoons  salt
• 1/2 teaspoon  dried Italian seasoning
• 1/2 teaspoon  red-pepper flakes
• 1 pound  dried mini rigatoni
• 1/4 pound  ricotta salata
•   Ricotta salata, shredded, for garnish

Description

Unlike Other Ricotta Cheeses, Ricotta Salata Is Salted And Aged, Giving It A Texture That's Firm Enough To Shred. It's Milky, Sweet Flavor Is Wonderful In This Vegetable And Pasta Recipe.

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