Spaghetti cream of carrots and leeks with almonds
15 recipes
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
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
You have little time for lunch? Enjoy it!
preparation
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.
step 2
When the vegetables are slightly softened, riducile in cream with a hand blender. Add a little oil evo and cottage cheese.
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.
step 4
Add the pasta to the cream. Garnish with a drizzle of oil and serve.
