Rigatoni with lentil ragout
Creamy rigatoni with a hearty lentil ragout packed with datterini, carrots, and courgette is a comforting one-pot dish that quickly puts a family dinner on the table. The ragout is gently simmered in olive oil with onion, garlic, and a vegetable stock cube so that the flavours infuse well.
Ingredients · Servings 4
- 400g rigatoni
- 400 g canned lentils, drained
- 1 onion, finely chopped
- 1 clove of garlic, finely chopped
- 3 carrots, diced
- 1 courgette, diced
- 2 cans of datterini cherry tomatoes
- 1 vegetable stock cube
- 1 handful of fresh flat-leaf parsley, finely chopped
- 2 handfuls of grated Parmesan cheese
- pepper
- salty
- olive oil
Method · 30 min
- Heat a splash of olive oil in a stew pot and add the onion, garlic, carrot, and courgette. Let them sauté for a while. Then add the lentils and cherry tomatoes. Crumble the vegetable stock cube over the mixture, season with salt and pepper, mix well, and let everything simmer for about 30 minutes over low heat. Add a splash of water if the mixture becomes too dry.
- Cook the rigatoni al dente in salted water and drain.
- Spoon the rigatoni onto the plates, spoon the lentil ragout over it, and finish with the flat-leaf parsley and Parmesan cheese.
