Ingredients:
- 400g of Rigatoni Barilla Trigo Durum Wheat
- ½ Cabotiá Pumpkin
- 500g Ricotta
- 1 bunch of Spinach
- 500g of Barilla tomatoes
- 1 Sicilian lemon
- 150g Parmesan
- 1 clove of garlic
- Fresh rosemary or herbs of your choice
- 100ml extra virgin olive oil
- 100g toasted sliced almonds
- Salt and black pepper
Preparation mode:
Wash the pumpkin well, remove its seeds and slice into thin, small pieces. No need to peel. Season with olive oil, salt, black pepper, crushed garlic and rosemary sprigs. Bake in a preheated oven at 200ºC for 20 minutes.
Place the pasta to cook in the same boiling salted water. Stir for the first few minutes so the dough doesn’t stick. When there are 2 minutes left before the time indicated on the box, drain and transfer to a baking tray, watering with a drizzle of olive oil. Reserve.
Blanch the spinach in boiling water for 30 seconds. Remove and cool in ice water. Chop with the tip of a knife and mix into the ricotta, seasoned with salt, olive oil, black pepper and Sicilian zest.
In a refractory, place a layer of sauce on the bottom and then the pre-cooked rigatoni. Continue interspersing a little ricotta and pumpkin until the shape is complete. Finish with more sauce and parmesan.
Place in the preheated oven for 10 minutes at maximum temperature until it starts to brown. Remove from the oven, sprinkle with sliced and toasted almonds.
Yield: 5 servings
