Zucchini And Ricotta Rigatoni

Wanna try a vegetarian meal?

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Once a week I like to make a vegetarian meal at my husbands disgust lol it's good for the soul and body and I like to mix thinks up for my kids and get their taste buds used to different things XD

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You Will Need (12 things)

  • 1 Punnet of Cherry Tomatoes
  • 150 g Baby Spinach
  • 3 tsp Fresh Thyme
  • 375 g Rigatoni
  • 1 cup Freshly grated Parmesan Cheese
  • 200 g Fresh Ricotta
  • 1 cup Pine Nuts
  • 1 cup Fresh Breadcrumbs
  • Pinch of Chilli
  • 2 Medium Zucchini
  • 2 Cloves Garlic Crushed
  • 2 tbsp Olive Oil

Steps (5 steps, 30 minutes)

  1. 1

    Cook pasta in a large saucepan of boiling, salted water, following packet directions, Drain. Place pasta in a large heatproof bowl.

  2. 2

    Meanwhile, using a vegetable peeler, cut zucchini lengthways into thin ribbons. Heat half the oil in a frying pan over medium-high heat. Add zucchini, tomato, garlic and thyme. Cook for 3 to 4 minutes or until zucchini is just tender, and tomatoes are slightly wilted

  3. 3

    Add spinach. Cook until just wilted. Add to pasta with parmesan, ricotta and reserved liquid. Stir.

  4. 4

    Heat remaining oil in pan over medium-high heat. Add pine nuts. Cook, stirring until light golden. Add breadcrumbs and chilli until golden.

  5. 5

    Serve pasta sprinkled with pine nut crumble.