Crab & Lemon Ricotta Rigatoni
Servings:
4
Prep. Time:
10 minutes
Cook Time:
15 minutes
Quick and easy to make, this Crab and Lemon Ricotta Rigatoni is ideal for a tasty mid-week dinner or a quick weekend lunch. Recipe created by @thehumblepescatarian.
Ingredients:
- 1L vegetable stock
- 1 tsp. garlic paste
- 1 tsp. onion powder
- 1 bay leaf
- 300g rigatoni pasta
- 250g ricotta
- 1 tbsp. lemon zest
- 2 tbsp. lemon juice
- 70g parmesan
- 3 handfuls spinach
- 100g brown crab meat
- 1 tbsp. chopped flat leaf parsley
Directions:
- Place the cooking pan onto the Cook In and set the temperature to high.
- Pour in the vegetable stock, garlic paste, onion powder and bay leaf and stir to combine. Bring to the boil.
- Add the rigatoni and reduce the temperature to low. Put the lid on and simmer for 8 minutes. Stir the pasta and simmer for further 2 minutes. At this stage you want the pasta to be slightly firm.
- Add the ricotta, lemon zest and lemon juice. Stir through, to ensure the ricotta starts to break up into the stock. Stir in the grated parmesan and spinach, ensuring that the spinach is covered with the pasta and sauce. Place the lid back on and gently cook for a further 2 minutes, to wilt the spinach.
- Remove the lid and mix in the crab meat and chopped parsley, until combined.
- Serve immediately.
