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Preparation
in 25-30 minutes
Cooking
in 11-13 minutes
- Slice the onion and fry in the oil, add the artichokes that have been cut into pieces, salt and cook for approximately 20 minutes.
- Moisten from time to time with warm water. In the mean time, boil the rigati in abundant salted water.
- Soften the ricotta cheese with a few ladles full of the water from the pasta.
- Drain the pasta, place them in a serving platter, pour the ricotta and artichoke sauce over them, and stir well.
Ingredients
Nutritional & Dietary
Gluten-free
No eggs added
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Vegetarian
Nutrition
Per 100g
Energy
1.449 kj
343 kcal
Carbs
44 g
Fat
15 g
Protein
13 g
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