Carrot And Ricotta Rigatoni
- 50 g butter
- 500 g carrots, peeled and grated
- 2 None onions, peeled and finely diced
- 2 cloves garlic, peeled and finely diced
- 250 g cherry tomatoes, halved
- 1/2 tsp chilli powder
- 400 g rigatoni pasta
- 100 g ricotta
- 50 g Parmesan, grated
- 30 g almonds, roughly chopped
- 1-2 tsp lemon juice (or balsamic vinegar), according to taste
- Melt the butter in a large saucepan over medium heat. Add the carrots, onions and garlic and cook for 8 mins, stirring often. Stir in the tomatoes and chili powder and cook, stirring, for 2-3 mins.
- Meanwhile, cook the pasta in a separate large saucepan according to the package directions. Drain, reserving 1/2 cup cooking water. Return the pasta to the pan; stir in the ricotta, Parmesan and most of the reserved pasta water. Simmer over a low heat for 2-3 mins, stirring often; thin with more pasta water if necessary. Stir in the carrot mixture, almonds and lemon juice and warm through. Season with salt and pepper and serve.
butter, onions, garlic, cherry tomatoes, chilli powder, rigatoni pasta, ricotta, parmesan, almonds, lemon juice
Taken from recipes-plus.com/api/v2.0/recipes/16759 (may not work)