How to cook Penne Rigate with Vegetables and Ricotta Sauce
It's a recipe for wonderful!
RECIPE:
PREP 10min COOKING TIME 30min SERVES 4
Ingredients:
350g Barilla Penne Rigate
1 jar Barilla Ricotta Sauce
2 garlic cloves, crushed
½ onion, 1.5cm diced
½ carrot, 1.5cm diced
½ leek, 1.5cm diced
1/3 celeriac, 1.5cm diced
1/3 small pumpkin, 1.5cm diced
2 sprigs of fresh thyme
80g Pecorino Romano cheese, grated
Extra Virgin Olive oil
Rock salt, for pasta water
Sea salt and pepper, to taste
Method:
1. Preheat the oven to 180°C.
2. Place all vegetables on an oven tray; add oil, salt and pepper and roast in the oven for 15 minutes or until cooked.
3. In a large saucepan, bring plenty of water to the boil. When the water is boiling, add rock salt (7g to a litre of water).
4. Drop the Barilla Penne Rigate into the water and stir. Cook according to the instructions on the pack.
5. When the vegetables are cooked, place them in a large fry pan, add the Barilla Ricotta Sauce and bring to a simmer.
6. Drain the pasta a couple of minutes before the suggested time and toss it into the saucepan with ½ cup of cooking water to allow the pasta to finish cooking in the pan.
7. Remove from the heat and serve with fresh thyme and Pecorino Romano cheese on top.
Chef’s tip – you can use Whole Grain or Gluten Free Penne for this recipe
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