Donna Pastaia's Little Beetroot Rigatoni celebrates the perfect blend of authentic flavors, vibrant colors, and health-conscious choices. This recipe brings out the natural sweetness of the beetroot pasta while complementing it with the earthiness of broccoli and the freshness of spinach. With every bite, embrace the nourishing and indulgent experience that Donna Pastaia's handmade pasta offers.
- 250g Donna Pastaia Little Beetroot Rigatoni
- 2 cups broccoli florets, blanched
- 2 cups fresh baby spinach leaves
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves of garlic, minced
- Salt and freshly ground black pepper, to taste
- Cook the Little Beetroot Rigatoni- Cook the Little Beetroot Rigatoni as directed on the package in a big pot of salted boiling water until they are al dente. Pasta should be drained and placed aside.
- Sauté the Broccoli & Spinach- In a pan, heat 1 tablespoon of olive oil over medium heat. Add the blanched broccoli florets, and spinach and sauté for about 3-4 minutes until they are slightly tender and vibrant green. Season with a pinch of salt and black pepper. Remove the Broccoli & Spinach from the pan and set it aside.
- Combine Pasta and Veggies- In a large mixing bowl, combine the cooked Little Beetroot Rigatoni, sautéed broccoli, and sautéed spinach. Toss gently to evenly distribute the vegetables throughout the pasta.
- Add Cheese- Sprinkle the shredded mozzarella cheese over the pasta and vegetables. The heat from the pasta and veggies will help melt the cheese and create a deliciously creamy texture.
- Mix and Season- Gently toss the pasta and vegetables with the melted cheese, ensuring everything is well combined. If desired, add a pinch of red pepper flakes for a hint of spiciness.
- Serve and Enjoy- Divide the Little Beetroot Rigatoni with Cheesy Broccoli and Spinach among serving plates. Sprinkle-grated Parmesan cheese over each portion for an extra layer of savory flavor.