Lemon and Ricotta Rigatoni

Informations supplémentaires

25 min. | 675 kcal | easy | Spicy, Vegetarian, Even better the next day | 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

120gRicotta Cheese

80gGrana Padano Cheese

50gArugula

5gChili Flakes

30gPine 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

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg