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Recipe by
Rigatoni with vegetable ragù is a delicious vegetarian pasta dish, perfect for food lovers who enjoy fresh and light flavors. The vegetable ragù is prepared with eggplant, zucchini, carrots, celery, onions and garlic, which are slowly stewed together with basil and parsley to create a smooth and flavorful sauce. The smoked provola cheese adds a delicate note to the dish, while extra-virgin olive oil gives it a touch of richness. Serve the rigatoni with vegetable ragù with a sprinkle of grated Parmesan and enjoy a wholesome and tasty meal.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Brown the garlic in the oil, remove it and add a mince of onion, carrot and celery
Step 2 of 4: Braise and add the other diced vegetables, sautéing them over high heat; season with salt and pepper and add the chopped parsley
Step 3 of 4: Boil the rigatoni until al dente and finish cooking them by tossing them in the sauce
Step 4 of 4: Serve with fresh basil, a drizzle of raw oil and smoked provola cut into matchsticks
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains nickel · Allergens detected: Gluten, Milk and dairy products, and Celery
In gray: not detectedDetected
| Average values | Per serving525 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,723 kJ412 kcal | 328 kJ78 kcal |
| Fat | 1.64 g | 0.31 g |
| of which saturated fatty acids | 0.29 g | 0.06 g |
| Carbohydrates | 76.76 g | 14.62 g |
| of which sugars | 19.41 g | 3.7 g |
| Fibre | 9.73 g | 1.85 g |
| Protein | 15.14 g | 2.88 g |
| Salt | 0.56 g | 0.11 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
