Veggie Chicken Rigatoni in Lemon Ricotta Sauce
with Grana Padano, spinach & courgette3.0(220)
Calories
:
839 kcalProtein
:
44.4g proteinTotal
:
15 minutesDifficulty
:
EasyVeggie
New Ingredient
Allergens:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Ei
- Soja
- May contain traces of allergens
- Ei
- Mosterd
- Soja
There is a new ingredient in your box! This rich Italian ricotta is creamy and light, adding a subtle sweetness to any dish.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
90 g
Rigatoni
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
100 g
Ricotta
(Contains: Melk (inclusief lactose))
½ piece
Lemon
100 g
Spinach
½ piece
Onion
1 piece
Garlic
20 g
Grana Padano flakes DOP
(Contains: Ei, Melk (inclusief lactose))
½ piece
Courgette
80 g
Plant-based chicken pieces
(Contains: Soja)
½ sachet(s)
Garlic & herb seasoning
Not included in your delivery
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3509 kJ
Calories839 kcal
Fat34.5 g
Saturated Fat11.5 g
Carbohydrate83.5 g
Sugar14.6 g
Dietary Fiber9.4 g
Protein44.4 g
Salt2 g
Potassium960.5 mg
Calcium180.9 mg
Iron4.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and cook the pasta for 10 - 13 minutes until al dente.
- Reserve 50ml pasta water per person, then drain and set aside.
- Dice the courgette in the meantime.
- Chop the onion and crush or mince the garlic.
2
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion and the garlic for 1 – 2 minutes until fragrant.
- Stir in the courgette and fry for 5 – 6 more minutes.
- Lower the heat, then stir the ricotta, the garlic & herb seasoning and the pasta water.
- Add the spinach and mix well, allowing it to wilt and reduce.
3
- Heat a drizzle of olive oil in a frying pan over medium-high heat.
- Fry the veggie chicken for 7 - 8 minutes until golden-brown and done.
- Meanwhile, zest and quarter the lemon.
- Transfer the pasta and the veggie chicken to the sauce. Season to taste with salt and pepper, then mix well to combine.
4
- Squeeze a quarter lemon per person directly into the pasta, then stir in some lemon zest as preferred.
- Serve the pasta in bowls and garnish with the Grana Padano.
- Serve with the rest of the lemon wedges alongside.
