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Quick and Easy: Rigatoni, Zucchini & Parmesan with a Cream Sauce, Basil & Hazelnuts

Known for their ridges that perfectly hold sauces, rigatoni are a great choice when it comes to mixing in some cream and Parmesan. In no time at all, you'll create a delicious dish that you'll want to make again and again! The cheese used in this dish contains animal rennet.

Vegetarian Public
Course: Main course
Preparation time: 0 minutes
Energy: 804 kcal / serving

Instructions

  • 1.   Be sure to follow the quantities indicated on the left to prepare your recipe!
    Bring a pot of water to a boil with the pasta bouillon cube.
    Coarsely grate the zucchini.
    Finely chop the shallot and garlic.
  • 2.   Cook the rigatoni for 12-14 minutes in the pot. Reserve ¼ ladle of cooking water per person, then drain and set aside.
    Heat a drizzle of olive oil in a large skillet over medium-high heat.
    Sauté the zucchini, garlic, shallot, and ½ packet of Italian spices per person for 8-10 minutes, stirring regularly, or until the water has evaporated.
    Deglaze with ½ tbsp of black balsamic vinegar per person. Season with salt and pepper.
  • 3.   Meanwhile, grate the Parmesan cheese.
    Coarsely chop the hazelnuts and tear the basil leaves by hand.
  • 4.   Over medium heat, add the rigatoni to the skillet with the vegetables, cream, and half of the Parmesan cheese.
    Mix for 2-3 minutes, or until the sauce coats the pasta well.
    Taste and adjust the seasoning to your liking, then serve on plates.
    Sprinkle with the remaining Parmesan cheese, hazelnuts, and basil.

Ingredients for servings

  • 180 g of rigatoni
  • 2 zucchinis
  • 1 shallot
  • 1 garlic clove
  • 1 bag of Italian spice blend
  • 1 parmesan
  • 1 bag of hazelnut
  • 1 bag of basil
  • 1 thick sour cream
  • 1 vegetable bouillon cube
  • 1 tablespoon of balsamic vinegar
  • 2 tablespoon of olive oil

Rates (1)

  • Guest89894
    june, 24 2024
    I sautéed the onions and garlic before adding the grated zucchini. Then at the end, I added some sun-dried tomatoes. I will make it again ;p

Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    804 kcal
    40 %
  • Fat
    46,35 g
    66 %
  • of which saturated
    23,32 g
    117 %
  • Carbohydrates
    75,51 g
    29 %
  • of which sugar
    11,02 g
    12 %
  • Protein
    17,53 g
    35 %
  • Fibers
    5,15 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.