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Kamut Rigatoni in cream of zucchini, carrots and cottage cheese

ingredients

servings

1

Courgette

1 unit

Carrots

1 unit

Leeks

1 half

Ricotta cheese

60 oz

Nutmeg

1 teaspoon

Ground ginger

1 teaspoon

Chili pepper

to taste

Rigatoni, pasta

80 oz

Extra virgin olive oil

to taste

Iodized salt

to taste

first courses from Italy

Kamut Rigatoni in cream of zucchini, carrots and cottage cheese

Kamut Rigatoni in cream of zucchini, carrots and cottage cheese

vegetarian with gluten with lactose high in calcium source of C vitamins high in potassium high in phosphorus

ready in

15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Kamut Rigatoni in cream of zucchini, carrots and cottage cheese

You have little time for lunch? Enjoy it!

Kamut Rigatoni in cream of zucchini, carrots and cottage cheese step 1

step 1

Blanch just in a saucepan the courgette, carrot and leek previously washed and coarsely chopped. Add the nutmeg, ginger and chilli if you ask.

Kamut Rigatoni in cream of zucchini, carrots and cottage cheese step 2

step 2

When the vegetables are slightly softened, riducile in cream with a hand blender. Add a little oil evo and cottage cheese.

Kamut Rigatoni in cream of zucchini, carrots and cottage cheese step 3

step 3

Toss the pasta in boiling water and, once cooked, scolala preserving some 'of the cooking water might be useful to mix the pasta with the sauce.

Kamut Rigatoni in cream of zucchini, carrots and cottage cheese step 4

step 4

Add the pasta to the cream. Garnish with a drizzle of oil and serve.

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