Informations supplémentaires
25 min.
|
675 kcal
|
easy
|
|
Printable version
1. Cook the pasta
Bring a pot of salted water to a boil. Cook the pasta for 9-11 minutes or until tender. Before draining, save about 1 cup of cooking water. Drain and set aside.
2. Setup
Zest the lemon and cut it in half.
3. Toast the nuts
In a pan over medium heat, roast the pine nuts for 3-4 minutes. Once colored, immediately transfer to a bowl so they do not burn.
4. Make the ricotta mixture
In a bowl, mix the ricotta with half of the grana padano, the lemon zest, the lemon juice to taste, and the chili flakes to taste (caution! spicy). Season with salt and pepper. Kids can help you put the cheese.
5. Assemble
Mix the pasta with the ricotta mixture and a little of the pasta cooking water. Once well mixed, add the arugula.
6. Plate your dish
Serve the lemon and ricotta rigatoni. Garnish with the rest of the grana padano and the pine nuts. At this step, your kids can serve themselves in order to develop their food autonomy. Bon appétit!
180gRigatoni
1unitLemon
120gRicotta Cheese
80gGrana Padano Cheese
50gArugula
5gChili Flakes
30gPine Nuts
What you need
Pot, strainer, pan, bowl.
675 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
77g
26%
fat
27g
42%
cholesterol
66mg
22%
fiber
4g
16%
protein
32g
saturated
12g
60%
sodium
787mg
33%
sugar
3g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg