Easy - 15 MIN
One Pot rigatoni with courgettes and ricotta cheese
The products you need
Classic Short
Rigatoni
Ingrédients
Number of People
4
300
g of Panzani Rigatoni
2
large courgettes, cubed and sliced
2
medium onions, thinly sliced
160
g fresh peas
4
cloves of garlic, minced
6
tablespoons of olive oil
180
g of red and yellow cherry tomatoes, halved
400
ml chicken stock
200
ml of single cream
2
teaspoon of garlic powder
10
sprigs of fresh thyme
Salt and pepper to taste
160
g of unsalted ricotta cheese to garnish
Preparation
1
In a large saucepan over medium heat, add the olive oil, onion, garlic, courgettes and peas and cook for about 5 minutes until the vegetables are slightly tender.
2
Add the rigatoni pasta, cherry tomatoes, sprigs of fresh thyme and garlic powder to the saucepan and stir until incorporated.
3
Slowly add the chicken stock, salt and pepper and bring to the boil.
4
Cover the saucepan and cook for 15 minutes or until the Rigatoni are tender, stirring occasionally.
5
When not stirring, keep the pan until the last few minutes, then add the single cream.
6
Make sure you keep the saucepan uncovered so you can keep an eye on the pasta and make sure it doesn't burn.
7
Remove from the heat once the liquid has reduced and the pasta has become creamy.
8
Garnish the Rigatoni pasta with ricotta cheese. Serve immediately!
