It's the first day of spring and Rocco Dispirito's fresh recipes are a great way to celebrate. Put away the stews and chowders that have helped keep you warm during the winter months in favor of lighter fare for a warmer season.
Get his recipes below.
Makes 4 servings
1 pound dried rigatoni
Salt and freshly ground
1. Cook rigatoni in a stockpot of boiling salted water according to package directions.
2. Empty pasta sauce into a large microwaveable bowl and cover with plastic wrap. Microwave on high until hot, about 3 minutes.
3. Add cooked rigatoni, ricotta, walnuts, olive oil, parsley, and Parmigiano-Reggiano. Season to taste with salt and pepper; toss to combine and serve.