with Garlic Toasts and Ricotta
Ingredients: Zucchini • Penne pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • Ricotta cheese (pasteurized whey, pasteurized milk, citric acid, salt) (milk) • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Sweet bell pepper • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Garlic.
Allergens
Tags
Ricotta Cheese
100 g
Ciabatta Roll
1 unit(s)
Penne
170 g
Sweet Bell Pepper
1 unit(s)
Baby Spinach
56 g
Zucchini
1 unit(s)
Garlic, cloves
2 unit(s)
Roasted Pepper Pesto
0.5 cup
Cream
56 mL
Italian Herb Spice Blend
5 g
Vegetable Stock Powder
7.5 g
Oil*
0.5 tbsp
Butter*
1 tbsp
Salt*
0.25 tsp
Pepper*
0.125 tsp
- Before starting, bring a large pot of salted water to a boil over high.
- Preheat the broiler to high.
- Wash and dry all produce.
- To the boiling water, add penne. Cook for 12-14 min, until tender but still firm to the bite.
- Reserve 1 cup (2 cups) pasta water.
- Strain penne, then return to the pot, off heat.
- While pasta cooks, peel, then mince or grate garlic.
- Core, then cut pepper into 1/2-inch pieces.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen scissors.)
- To a small bowl, add ricotta, half the Italian Herb Spice Blend and half the garlic. Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini and peppers. Season with salt and pepper. Cook for 3-5 min, stirring occasionally, until tender-crisp.
- While veggies cook, to a small microwaveable bowl, add remaining garlic and 1 tbsp (2 tbsp) butter. Microwave for 30 sec, until butter melts.
- Season with salt and pepper.
- Cut ciabatta into 4 equal slices (you will have 8 slices for 4 servings), then arrange on a baking sheet.
- Spread garlic butter over top.
- Sprinkle remaining Italian Herb Spice Blend over the veggies. Stir to coat.
- Add cream, pesto, stock powder and half the reserved pasta water. Cook for 1 min, stirring often, until simmering.
- To the pan with sauce and veggies, add penne and spinach. Cook for 1-2 min, stirring occasionally, until spinach wilts. (TIP: For a lighter sauce consistency, add remaining reserved pasta water, 1-2 tbsp at a time.)
- Broil garlic-butter toasts in the middle of the oven for 2-4 min, until golden. (TIP: Keep an eye on buns so they don't burn.)
- Divide pasta and garlic-butter toasts between bowls.
- Dollop garlic-ricotta clouds over top.
900
kcal
Calories
41
g
Fat
17
g
Saturated Fat
109
g
Carbohydrate
12
g
Sugar
9
g
Dietary Fiber
27
g
Protein
80
mg
Cholesterol
1960
mg
Sodium
1
g
Trans Fat
1050
mg
Potassium
300
mg
Calcium
6.5
mg
Iron
