avec bocconcini aux herbes
Ingrédients : Tomates broyées (tomates broyées, purée de tomates, pâte de tomates, eau, tomates en dés, oignon, ail, sel, sucre, acide citrique) • Courgette • Fusilis (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) (blé) • Poivron • 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 • Persil • Mélange d'épices aux herbes italiennes (sel, oignon déshydraté, ail déshydraté, herbes, sucre, oignon en poudre, ail en poudre, huile de canola, dioxyde de silicium) (sulfites) • Ail.
Allergens
Utensils
Tags
Fusillis
170 g
Bocconcinis
100 g
Parmesan, râpé grossièrement
0.25 cup
Tomates broyées à l'ail et aux oignons
1 unit(s)
Poivron
1 unit(s)
Jeunes épinards
28 g
Gousses d'ail
1 unit(s)
Persil
7 g
Courgette
1 unit(s)
Mélange d’épices aux fines herbes italiennes
5 g
Poivre*
0.125 tsp
Sel*
0.375 tsp
Sucre*
0.5 tsp
Butter*
1 tbsp
Huile*
1 tbsp
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Bring a large pot of salted water to a boil over high (use same for 4 servings).
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- To an unlined baking sheet, add peppers, zucchini, half the Italian Herb Spice Blend and 1 tbsp (2 tbsp) oil. Season with pepper, then toss to combine.
- Roast veggies in the middle of the oven for 12-14 min, stirring halfway through, until tender.
- Meanwhile, roughly chop parsley.
- Peel, then mince or grate garlic.
- Cut or tear bocconcini into 1/2-inch pieces. Pat dry with paper towels.
- To a small bowl, add bocconcini, garlic, half the parsley and 1/4 tsp (1/2 tsp) salt. Season with pepper, then toss to coat.
- To the boiling water, add fusilli. Cook for 10-12 min, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Strain fusilli, then return to the pot, off heat.
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then remaining Italian Herb Spice Blend. Cook for 30 sec, stirring often, until butter melts.
- Add crushed tomatoes and 1/2 tsp (1 tsp) sugar. Bring to a simmer.
- Once simmering, reduce heat to medium-low. Cook for 6-8 min, stirring occasionally, until sauce reduces slightly.
- When veggies are done roasting, turn the oven to high broil.
- To the pot with fusilli, add sauce, spinach and roasted veggies.
- Season with salt and pepper, then toss to combine for 1 min, until spinach wilts. (TIP: For a lighter sauce consistency, add some reserved pasta water, 1-2 tbsp at a time, if you like.)
- Transfer pasta to a lightly-oiled 8x8-inch baking dish (9x13-inch for 4 servings).
- Top with marinated bocconcini and Parmesan.
- Broil in the middle of the oven for 4-5 min, until cheese melts and begins to brown.
- Let roasted veggie pasta stand for 5 min, then divide between plates.
- Sprinkle remaining parsley over top.
730
kcal
Calories
27
g
Fat
13
g
Saturated Fat
96
g
Carbohydrate
19
g
Sugar
10
g
Dietary Fiber
31
g
Protein
50
mg
Cholesterol
1250
mg
Sodium
0.5
g
Trans Fat
1450
mg
Potassium
1000
mg
Calcium
5
mg
Iron
