Zucchini and ricotta pasta with pine nut crumble

Zucchini and ricotta pasta with pine nut crumble

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Whip up a vegetarian pasta for a family favourite weeknight meal.

The ingredient of Zucchini and ricotta pasta with pine nut crumble

  1. 375g dried rigatoni pasta
  2. 2 medium zucchini, trimmed
  3. 2 tablespoons olive oil
  4. 2 garlic cloves, crushed
  5. 2 teaspoons fresh thyme leaves
  6. 150g baby spinach
  7. 1/4 cup finely grated parmesan
  8. 200g fresh ricotta, crumbled
  9. 1/4 cup pine nuts
  10. 1/2 cup fresh breadcrumbs
  11. Pinch chilli flakes (optional)

The instruction how to make Zucchini and ricotta pasta with pine nut crumble

  1. 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.
  2. 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.
  3. 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.
  4. Serve pasta sprinkled with pine nut crumble.

Nutritions of Zucchini and ricotta pasta with pine nut crumble

calories: 632.872 calories
calories: 26.2 grams fat
calories: 6.7 grams saturated fat
calories: 72.5 grams carbohydrates
calories:
calories:
calories: 22.7 grams protein
calories: 38 milligrams cholesterol
calories: 270 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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