avec bocconcinis et olives
Ingrédients : Tomates broyées (tomates broyées, purée de tomates, pâte de tomates, eau, tomates en dés, oignon, ail, sel, sucre, acide citrique) • Pennes (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) (blé) • Bocconcinis (lait pasteurisé, chlorure de calcium, enzyme microbienne, culture bactérienne) (lait) • Parmesan (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) (lait) • Épinards • Échalote • Glaçage balsamique (sucres (sucre, glucose), vinaigre balsamique (vinaigre de vin, mout de raisins, sulfites), eau, vinaigre, gomme de xanthane, caramel, sorbate de potassium, sulfites) (sulfites) • Olives mélangées (olives vertes dénoyautées, olives kalamata dénoyautées, eau, sel, acide lactique, sorbate de potassium, vinaigre, chlorure de calcium) • Ail • Flocons de piment • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Utensils
Tags
Bocconcinis
100 g
Tomates broyées à l'ail et aux oignons
1 unit(s)
Jeunes épinards
56 g
Pennes
170 g
Parmesan, râpé grossièrement
0.5 cup
Gousses d'ail
2 unit(s)
Échalote
1 unit(s)
Flocons de piment
4 g
Glaçage balsamique
2 tbsp
Olives mélangées
30 g
Sel d’ail
2 g
Poivre*
0.125 tsp
Huile*
1 tbsp
Sel*
0.125 tsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- To the boiling water, add penne. Cook for 12-14 min, until tender but still firm to the bite.
- Strain penne, then return to the pot, off heat.
- While the water comes to a boil, peel, then cut shallot into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Drain, then rinse olives. Pat dry with paper towels, then roughly chop.
- Pat bocconcini dry with paper towels. Tear into quarters, then season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- While penne cooks, heat a large oven-proof pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then shallots and garlic. Cook for 2-3 min, stirring constantly, until softened and fragrant.
- Season with salt.
- To the pan with shallots, add crushed tomatoes, olives, 1/4 tsp (1/2 tsp) chili flakes and 1/4 cup (1/2 cup) water.
- Cook for 4-5 min, stirring occasionally, until sauce thickens slightly.
- Remove from heat.
- Stir in 1 tbsp (2 tbsp) balsamic glaze.
- Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- To the pot with penne, add sauce and spinach, then stir to combine.
- Transfer penne to the same oven-proof pan. (NOTE: If you don't have an oven-proof pan, transfer penne to an 8x8-inch [9x13-inch] baking dish.)
- Arrange bocconcini over penne. Sprinkle Parmesan over top.
- Broil in the middle of the oven for 4-5 min, until cheese melts.
- Divide penne al forno between plates.
- Sprinkle remaining chili flakes over top.
- Drizzle with remaining balsamic glaze.
770
kcal
Calories
27
g
Fat
12
g
Saturated Fat
105
g
Carbohydrate
23
g
Sugar
9
g
Dietary Fiber
33
g
Protein
45
mg
Cholesterol
1310
mg
Sodium
0.5
g
Trans Fat
1300
mg
Potassium
1100
mg
Calcium
5
mg
Iron
