Whip up a vegetarian pasta for a family favourite weeknight meal.
2648 kj Energy
26.2g Fat Total
6.7g Saturated Fat
72.5g Carbs (total)
Zucchini and ricotta pasta with pine nut crumblePrint Recipe
- 375g dried rigatoni pasta
- 2 medium zucchini, trimmed
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 2 teaspoons fresh thyme leaves
- 150g baby spinach
- 1/4 cup finely grated parmesan
- 200g fresh ricotta, crumbled
- 1/4 cup pine nuts
- 1/2 cup fresh breadcrumbs
- Pinch chilli flakes (optional)
Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain, reserving 1/4 cup liquid. Place pasta in a large heatproof bowl.
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, garlic and thyme. Cook for 3 to 4 minutes or until zucchini is just tender. Add spinach. Cook until just wilted. Add to pasta with parmesan, ricotta and reserved liquid. Stir.
Heat remaining oil in pan over medium-high heat. Add pine nuts. Cook, stirring, for 1 minute or until light golden. Add breadcrumbs and chilli. Cook, stirring, for 1 to 2 minutes or until golden.
Serve pasta sprinkled with pine nut crumble.
For a subtle twist on the texture and flavour, try adding a 425g can of tuna, drained, flaked, when adding spinach in step 2.
If you prefer, you could replace the dried rigatoni pasta with another pasta variety, such as large spirals or farfalle.
Author: Liz Macri & Emma Braz
Image credit: Al Richardson
Publication: Super Food Ideas
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