Rigatoni with vegetable ragù is a delicious vegetarian pasta dish, perfect for food lovers who enjoy fresh and light flavors. The vegetable ragù is made with eggplant, zucchini, carrots, celery, onions and garlic, which are slowly stewed together with basil and parsley to create a soft, flavorful sauce. Smoked provola cheese adds a delicate note to the dish, while extra-virgin olive oil gives a touch of richness. Serve the rigatoni with vegetable ragù with a sprinkle of grated Parmesan and enjoy a wholesome, tasty meal.
Brown the garlic in the oil, remove it and add a chopped mixture of onion, carrot and celery
Braise and add the other diced vegetables, sautéing over high heat; season with salt and pepper and add chopped parsley
Cook the rigatoni until al dente and finish their cooking by tossing them in the ragù
Serve with fresh basil, a drizzle of uncooked extra-virgin olive oil and smoked provola cut into matchsticks
Frying pan
Wooden spoon
Cutting board
Knife
Italy
| Energy (kcal) | 291.61 |
| Carbohydrates (g) | 59.05 |
| of which Sugars (g) | 2.85 |
| Fat (g) | 1.26 |
| of which Saturates (g) | 0.25 |
| Protein (g) | 10.6 |
| Fiber (g) | 2.5 |
| Sale (g) | 0.04 |
