Goats Cheese & Spinach Rigatoni

For a quick, simple and tasty meal solution, try our rigatoni pasta recipe.

Cooking Time

30 Minutes




Cook 300g Rigatoni in boiling, salted water until al dente.

Meanwhile chop a clove of garlic and one large onion.

Heat 2 tablespoons light in colour olive oil in a pan and add the onion and garlic, lightly frying for 10 minutes until softened.

Drain the pasta reserving 100ml pasta water.

Add the pasta and the water to the onion and garlic along with 150g goat’s cheese. Mix well for 2 minutes before adding 100g spinach. Stir in until it wilts.

Serve immediately with grated parmesan.


300g Napolina Rigatoni

2 tablespoons Napolina Light in Colour Olive Oil

1 clove garlic, finely chopped

1 large onion, finely chopped

100g spinach

150g soft goats cheese

50g Parmesan cheese, grated

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