Informations supplémentaires
25 min.
|
552 kcal
|
easy
|
|
Printable version
1. Cook the pasta
Bring a pot of salted water to a boil. Cook the rigatoni 10-12 minutes. Before draining, keep about 1 cup of the pasta cooking water. Drain and reserve.
2. Setup
Roughly chop the garlic and the sundried tomatoes. Cut the lemon in half.
3. Toast the pine nuts
In a pan over medium heat, toast the pine nuts for 3-4 minutes. Once colored, immediately transfer to a bowl so that they do not burn.
4. Make the sauce
In a blender or using an arm blender, add the sundried tomatoes, the garlic, the ricotta, half of the pine nuts, the smoked paprika and the juice of half a lemon and a drizzle of olive oil. Mix well and season with salt and pepper. Children are often interested in seeing a blender in action, take the opportunity to show them the ingredients that go into the sauce, they will be curious to give it a taste.
5. Assemble
In a pan over medium-high heat, add a drizzle of olive oil. Add the spinach and cook for 1-2 minutes. Add the sauce, the pasta and a little of the pasta cooking water to desired consistency. Mix well and season with salt and pepper.
6. Plate your dish
Serve the sundried tomato rigatoni. Garnish with the rest of the pine nuts. Bon appétit!
180gRigatoni
6unitSun-Dried Tomatoes
120mlRicotta Cheese
30mlPine Nuts
1unitLemon
1unitGarlic Clove(s)
10mlSmoked Paprika
40gBaby Spinach
What you need
Pot, strainer, pan, arm blender, bowl.
552 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
73g
24%
fat
20g
31%
cholesterol
32mg
11%
fiber
4g
16%
protein
21g
saturated
6g
30%
sodium
108mg
5%
sugar
3g
trans
0g