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One Pot Rigatoni with Zucchini and Ricotta Cheese / ريجاتوني في وعاء واحد بالقرع الأخضر وجبنة ريكوتا - CookingWithAlia - Episode 829 I am so excited to be part of this Panzani Maroc campaign "Who said that men do not cook?" Time to stop the stereotypes of men not cooking at home. Men as much as women, cook at home, either by necessity or out of pleasure Then it is just a matter of skill. In this campaign I invited 2 men, with different cooking skill levels, in my kitchen to cook with me "one pot pasta" fool proof recipes. After the video with Othmane who cooked for us the one pot pasta greek style, I welcomed in my kitchen @abdelazizelberdai who will be cooking the One Pot Rigatoni With Zucchini and Ricotta. Let's get cooking!!! RECIPE: https://bit.ly/3n23Gjw INGREDIENTS: 150 grams (5.2 oz) Panzani Rigatoni 2 large zucchini, cut into cubes and slices 1 medium onion, minced 80 grams (2.8 oz) fresh green peas 2 garlic cloves, grated 3 tablespoons olive oil 90 grams (3.1 oz) red and yellow cherry tomatoes, cut into half 200 milliliters (1 1/4 cup) chicken broth 100 milliliters (1/2 cup) heavy cream 1 teaspoon garlic powder 5 fresh thyme sprigs Salt and pepper, to taste 80 grams (2.8 oz) unsalted ricotta cheese to garnish DIRECTIONS: 1- In a large pot over medium heat, add the olive oil, onion, garlic, zucchinis, green peas, and cook for about 5 minutes until the vegetables are slightly soft. 2- Add the rigatoni pasta, cherry tomatoes, fresh thyme sprigs, and garlic powder to the pot and mix all together until incorporated. 3- Slowly add the chicken broth, salt, pepper, and bring them to a simmer. 4- Cover the pot and cook for 15 minutes or until the Rigatoni is tender, stirring occasionally. 5- Keep the pot covered in between stirring until the last couple of minutes, then add in the heavy cream. 6- Make sure to keep the pot uncovered so that you can watch the pasta and be sure it doesn't burn. 7- Remove from the heat once the liquid has reduced and the pasta becomes creamy. 8- Garnish the Rigatoni pasta with ricotta cheese. Serve immediately!

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

Thanks to the National Pork Board for sponsoring this video! Bring flavor to everyday moments with pork. Visit https://www.pork.org/real-pork/?utm_source=laurainthekitchen&utm_medium=video&utm_campaign=porkpassport #RealPork #PorkPassport Get the written recipe at: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

Get the written recipe here: http://bit.ly/LauraBraisedChickenRagu I love this recipe and it’s perfect for this time of year! Perfect cozy comfort food that’s light yet rich in flavor, the best of both worlds! And thank you to Contadina for sponsoring this video! Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

Looking for a new recipe style? Try this healthy and yummy steamed stuffed cockerels in collaboration with @carrefour.maroc - also if you have never used wheat, it's a nice way to serve it especially with the mushroom sauce! RECIPE: https://www.cookingwithalia.com/825-steamed-stuffed-cockerels/ INGREDIENTS: 2 small cockerels For the marinade: 1 teaspoon mustard 1 teaspoon fresh ginger, grated 1 teaspoon chicken seasoning 1/2 teaspoon harissa 2 tablespoons lemon juice 2 tablespoons light soy sauce 1/4 teaspoon salt For the stuffing: 100 grams (3,5 oz) canned or fresh mushrooms 1 tablespoon butter 2 tablespoons olive oil 1 garlic clove, grated 1/4 teaspoon salt 1 teaspoon chicken seasoning 1 tablespoon fish sauce (Nuoc Mâm) 1/2 small onion, chopped 150 grams (5 oz) Blé Délicat Carrefour, cooked For mushroom sauce: 100 grams (3,5 oz) fresh or canned mushrooms 150 grams (5 oz) cooking cream 1/2 small onion, chopped 1 garlic clove, grated 1 pinch salt 1 pinch pepper 2 tablespoons cilantro 1 tablespoon butter 1 tablespoon olive oil DIRECTIONS: Step 1: To marinate the cockerels 1- In a bowl, mix the mustard, ginger, chicken seasoning, harissa, lemon juice, soy sauce and salt. 2- Carefully coat all sides of the cockerels with the marinade, and let them marinate for at least an hour. Step 2: To prepare the stuffing 3- In a pan, over medium heat, melt the butter. Once melted, add olive oil and chopped onion. Stir and cook lightly. 4- Add mushrooms, garlic, chicken seasoning and fish sauce (Nuoc Mâm). Keep stirring for 7 minutes until tender. 5- Add Blé Délicat Carrefour at the end and mix to combine all the ingredients. Remove from the pan and set a side. Step 3: To stuff the cockerels 6- Stuff your cockerels with the stuffing you prepared before. Firmly tie the thighs using toothpicks. 7- Put your cockerels in a couscoussier or a steamer well covered, and cook for half an hour. 8- Remove the cockerels from the couscoussier and brush them with butter. 9- Bake in a preheated oven at 200 °C for 15 minutes. Step 4: To prepare the mushroom sauce 10- In a pan, over medium heat, melt the butter. Once melted, add olive oil, onion and grated garlic. 11- Add the mushrooms, and cook for 7 to 8 minutes stirring constantly. 12- Add the cooking cream, and cook for 5 minutes. 13- Add the coriander, and season with salt and pepper to taste. Remove the pan from the heat. Step 5: To assemble 14- In a serving dish, scoop your mushroom sauce over the stuffed cockerels. 15- Garnish with fresh coriander, and serve with the remaining stuffing.

I am so excited to be part of this @Panzani.maroc campaign "Who said that men do not cook?" Time to stop the stereotypes of men not cooking at home. Men as much as women, cook at home, either by necessity or out of pleasure Then it is just a matter of skill. In this campaign I will invite 3 men, with different cooking skill levels, in my kitchen to cook with me "one pot pasta" fool proof recipes. Here we have @othmane_benhlima who is cooking the One Pot Pasta Greek Style. Let's get cooking!!! RECIPE: https://www.cookingwithalia.com/824-one-pot-penne-pasta-greek-style-معكرونة-في-وعاء-واحد-على-الطريق INGREDIENTS: 150 grams (5.2 oz) Panzani Penne Rigate 50 grams (1/4 cup) black olives, cut into circles 100 grams (1/2 cup) canned chickpeas, drained 1 small onion, minced 2 garlic cloves, grated 60 grams (2.15 oz) chopped spinach 6 leaves basil, chopped 1 tablespoon sundried tomato 2 medium tomatoes, grated 3 tablespoons olive oil 1 tablespoon dried chives 1/2 teaspoon dried thyme Salt and pepper, to taste 300 milliliters (2 cups) vegetables broth Fresh basil leaves for decoration DIRECTIONS: 1- In a large pot over medium heat, put the Penne Rigate. 2- Add the olives, chickpeas, onion, garlic, spinach, basil, sundried tomato, and grated tomato. 3- Add the olive oil, dried chives, dried thyme, salt, pepper, and the vegetable broth. 4- Cover the pot and bring it to a boil for 5 minutes over high heat. 5- Once boiling, reduce the heat to medium and cook all the ingredients for about 20 minutes, stirring occasionally until the liquid is reduced. 6- Keep the pot covered in between stirring until the last couple of minutes so that you can watch it and be sure it doesn't burn. 7- The one pot penne greek style is ready when the pasta is al dente or cooked the way you desire. Garnish with fresh basil leaves and serve immediately!

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen