Creamy green rigatoni with ricotta

Name: Creamy green rigatoni with ricotta
Cook time: 15 min
Total time: 15 min
Yield: 2P
Ingredients: 350 g rigatoni; 250 g spinach; 2 tbsp olive oil; 2 cloves garlic; 1 jar ricotta; 1 lemon (zest and juice); 1 small broccoli; 100 g grated Parmesan cheese; 1 bunch of basil; Pepper and salt (PeZo)

Favorites

15min

•

Easy

A quick and creamy pasta dish with spinach, broccoli, and ricotta, perfect for a nutritious meal packed with vegetables.

Kitchen must haves

Ingredients

What do you need?

Quantity: 2P

350 g rigatoni
250 g spinach
2 tbsp olive oil
2 cloves garlic
1 jar ricotta

1 lemon (zest and juice)

1 small broccoli
100 g grated Parmesan cheese
1 bunch of basil

Pepper and salt (PeZo)

350 g rigatoni
250 g spinach
2 tbsp olive oil
2 cloves garlic
1 jar ricotta

1 lemon (zest and juice)

1 small broccoli
100 g grated Parmesan cheese
1 bunch of basil

Pepper and salt (PeZo)

Preparation method

How do you make this?

Cooking pasta: Cook the rigatoni according to the instructions on the package. Drain and set aside.

Preparing spinach: Heat 1 tablespoon of olive oil in a pan and let the spinach wilt. Set aside.

Cooking broccoli: Cut the broccoli into small florets and cook them in salted water until soft. Drain well and rinse with cold water.

Making the sauce: Put the spinach, broccoli, ricotta, lemon juice, ¾ of the Parmesan cheese, basil, and garlic in the blender. Add a little pasta water. Add pepper and salt to taste and blend until smooth.

Mixing and serving: Mix the sauce with the cooked rigatoni and briefly heat everything in a pan. Serve with the remaining Parmesan cheese and optionally a handful of fresh arugula. Finish with a bit of lemon zest.

Tips

Pastake choice: Preferably choose a smaller pasta species. Ordinary pasta or gluten -free variants are both suitable.

Variations: Replace the ricotta if necessary with fresh goat cheese, burrata or silken tofu for a different taste.

Save: keep the remaining pasta in an airtight box in the fridge, where it can be kept for up to 2 days. Freezing is also possible, up to 3 months. Heat the dish again in a pan with a dash of water or in the microwave.