829- One Pot Rigatoni with Zucchini and Ricotta Cheese / ريجاتوني في وعاء واحد بالقرع الأخضر وجبنة ريكوتا
150 grams (5.2 oz) Panzani Rigatoni
2 large zucchini, cut into cubes and slices
1 medium onion, minced
80 grams (2.8 oz) fresh green peas
2 garlic cloves, grated
3 tablespoons olive oil
90 grams (3.1 oz) red and yellow cherry tomatoes, cut into half
200 milliliters (1 1/4 cup) chicken broth
100 milliliters (1/2 cup) heavy cream
1 teaspoon garlic powder
5 fresh thyme sprigs
Salt and pepper, to taste
80 grams (2.8 oz) unsalted ricotta cheese to garnish
1- In a large pot over medium heat, add the olive oil, onion, garlic, zucchinis, green peas, and cook for about 5 minutes until the vegetables are slightly soft.
2- Add the rigatoni pasta, cherry tomatoes, fresh thyme sprigs, and garlic powder to the pot and mix all together until incorporated.
3- Slowly add the chicken broth, salt, pepper, and bring the to a simmer.
4- Cover the pot and cook for 15 minutes or until the Rigatoni is tender, stirring occasionally.
5- Keep the pot covered in between stirring until the last couple of minutes, then add in the heavy cream.
6- Make sure to keep the pot uncovered so that you can watch the pasta and be sure it doesn’t burn.
7- Remove from the heat once the liquid has reduced and the pasta becomes creamy..
8- Garnish the Rigatoni pasta with ricotta cheese. Serve immediately!