Rigatoni with vegetable ragù is a delicious vegetarian pasta dish, perfect for gourmets who love fresh and light flavors. The vegetable ragù is made with eggplants, zucchinis, carrots, celery, onions, and garlic, which are slowly stewed together with basil and parsley to create a soft and flavorful sauce. The smoked provola cheese adds a delicate note to the dish, while the extra virgin olive oil provides a touch of richness. Serve the rigatoni with vegetable ragù with a sprinkle of grated Parmesan cheese and enjoy a genuine and tasty meal.
Brown the garlic in the oil, remove it, and add a mixture of chopped onion, carrot, and celery
Braise and add the other diced vegetables, sautéing over high heat; season with salt and pepper and add chopped parsley
Boil the rigatoni until al dente and finish cooking by tossing it in the sauce
Serve with fresh basil, a drizzle of raw olive oil, and smoked provola cheese cut into matchsticks
Pan
Wooden spoon
Cutting board
Knife
Italia
| Energy (kcal) | 128.82 |
| Carbohydrates (g) | 20.54 |
| of which Sugars (g) | 2.36 |
| Fat (g) | 2.5 |
| of which Saturates (g) | 1.33 |
| Protein (g) | 6.51 |
| Fiber (g) | 1.64 |
| Sale (g) | 0.16 |
