Rigatoni with greens

Stephania Mitsides


Preparation Time:

15 min

Cooking Time:

30 min


4 servings

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Made with

Bouillon for Pasta


  • 1 pack Mitsides Rigatoni
  • 2 cubes Mitsides Βouillon for Pasta
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 4-5 sprigs fresh thyme, leaves only
  • 1 small broccoli head, cut in florets
  • 1 large zucchini, cut lengthwise and sliced
  • 2 Tbsp capers, with brine
  • 1 cup peas
  • 2 cups spinach, chopped
  • 1 cup white wine
  • 1 cup fresh cream
  • zest of 1 small lemon
  • olive oil
  • salt and pepper


In a large pot with boiling water add the 2 bouillon cubes. When dissolved, add the pasta and cook following pack instructions. Drain and set aside.
In the meantime, in a large frying pan, heat some olive oil and add the onion, garlic and thyme. When softened, add the broccoli, zucchini and capers with brine. Add the wine and cook for 5 minutes until evaporated. Add the peas, spinach, cream, salt and pepper. Simmer for 5 minutes until the sauce thickens slightly. Add the lemon zest and pasta and mix well. Serve with freshly ground pepper.

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