Italian Summer Dishes: Ricotta Pasta and Apricot‑Prosciutto Flatbread

A ricotta tomato pasta combines ricotta cheese with fresh cherry tomatoes, Parmesan, arugula and olive oil to form a silky pesto sauce. The mixture is tossed with penne (or other short pasta) and finished with black olives and diced cheese. The dish can be prepared in about 20 minutes, served hot or cold, and is suitable for vegetarian meals or paired with optional protein such as grilled chicken or shrimp.

An apricot‑prosciutto flatbread uses pizza dough topped with mozzarella, goat cheese and thin wedges of fresh apricot. After baking at 450 °F for 10‑12 minutes until the crust is golden, the flatbread is finished with sliced prosciutto, fresh arugula and, if desired, a drizzle of balsamic glaze. The recipe serves four and highlights the sweet‑savory pairing of stone fruit and cured ham, ideal for a summer appetizer or light main course.