One Pot Rigatoni with Zucchini and Ricotta Cheese / ريجاتوني في وعاء واحد بالقرع الأخضر وجبنة ريكوتا – CookingWithAlia – Episode 829
I am so excited to be part of this Panzani Maroc campaign “Who said that men do not cook?” Time to stop the stereotypes of men not cooking at home. Men as much as women, cook at home, either by necessity or out of pleasure Then it is just a matter of skill. In this campaign I invited 2 men, with different cooking skill levels, in my kitchen to cook with me “one pot pasta” fool proof recipes. After the video with Othmane who cooked for us the one pot pasta greek style, I welcomed in my kitchen @abdelazizelberdai who will be cooking the One Pot Rigatoni With Zucchini and Ricotta. Let’s get cooking!!!
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 them 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!