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Lemon and Ricotta Rigatoni

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Lemon and Ricotta Rigatoni

with arugula, pine nuts and grana padano cheese

Informations supplémentaires
25 min. | 675 kcal | easy | Express, Family, Vegetarian | Printable version
1. Cook the pasta Bring a pot of salted water to a boil. Cook the pasta for 9-11 minutes or until tender. Before draining, save about 1 cup of cooking water. Drain and set aside.
2. Setup Zest the lemon and cut it in half.
3. Toast the nuts In a pan over medium heat, roast the pine nuts for 3-4 minutes. Once colored, immediately transfer to a bowl so they do not burn.
4. Make the ricotta mixture In a bowl, mix the ricotta with half of the grana padano, the lemon zest, the lemon juice to taste, and the chili flakes to taste (caution! spicy). Season with salt and pepper. Kids can help you put the cheese.
5. Assemble Mix the pasta with the ricotta mixture and a little of the pasta cooking water. Once well mixed, add the arugula.
6. Plate your dish Serve the lemon and ricotta rigatoni. Garnish with the rest of the grana padano and the pine nuts. At this step, your kids can serve themselves in order to develop their food autonomy. Bon appétit!
180gRigatoni
1unitLemon
120mlRicotta Cheese
80gGrana Padano Cheese
50gArugula
5mlChili Flakes
30mlPine Nuts
What you need Pot, strainer, pan, bowl.
675 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 77g
26%
fat 27g
42%
cholesterol 66mg
22%
fiber 4g
16%
protein 32g
saturated 12g
60%
sodium 787mg
33%
sugar 3g
trans 0g