avec pains à l'ail grillés et ricotta
Ingrédients : Courgette • Pennes (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) (blé) • Pesto au poivron rôti (poivron rouge rôti, huile de soja, eau, graines de tournesol, ail, parmesan (lait, culture bactérienne, sel, lipase, chlorure de calcium, enzyme microbienne, cellulose en poudre), amidon de maïs modifié, sel, sucre, fines herbes, acide citrique, épices , gomme xanthane, sorbate de potassium) (lait) • Ricotta (lactosérum pasteurisé, lait pasteurisé, acide citrique, sel) (lait) • Pain ciabatta (farine de blé enrichie non blanchie et non traitée (farine de blé, niacine, fer réduit, mononitrate de thiamine, riboflavine, acide folique), eau, sel marin, levure, farine d'orge maltée) (orge, blé) • Épinards • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Poivron • Mélange d'épices pour sauce crémeuse (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) (blé) • Ail.
Allergens
Tags
Ricotta
100 g
Pain ciabatta
1 unit(s)
Pennes
170 g
Poivron
1 unit(s)
Jeunes épinards
56 g
Courgette
1 unit(s)
Gousses d'ail
2 unit(s)
Pesto au poivrons rôtis
0.5 cup
Crème
56 mL
Mélange d’épices aux fines herbes italiennes
5 g
Bouillon de légumes en poudre
7.5 g
Huile*
0.5 tbsp
Butter*
1 tbsp
Sel*
0.25 tsp
Poivre*
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
