with Chili Flakes, Lemon and Parmesan
Ingredients: Mild Italian sausage (pork, water, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, dehydrated red bell pepper) • Broccolini • Cavatappi (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Lemon • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Garlic • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) • Chili flakes.
Allergens
Tags
Mild Italian Sausage, uncased
250 g
Broccolini
170 g
Cavatappi
170 g
Garlic, cloves
4 unit(s)
Chicken Broth Concentrate
2 unit(s)
Parmesan Cheese, shredded
0.5 cup
Chili Flakes
4 g
Lemon
1 unit(s)
Italian Herb Spice Blend
5 g
Oil
1.5 tbsp
Salt
0.25 tsp
Pepper
0.13 tsp
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- Trim ends off of broccolini, then cut crosswise into 1-inch pieces.
- Using a strainer, carefully lower broccolini into the boiling water. Cook for 1-2 min, until bright green. Carefully remove and run under cold water. Set aside.
- To the boiling water, add cavatappi. Cook uncovered for 8-9 min, stirring occasionally, until tender. Reserve 1 cup (2 cups) pasta water.
- Strain, then return to the pot, off heat.
- Pat blanched broccolini dry with paper towels.
- Peel, then mince or grate garlic.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Heat a large non-stick pan over medium-high. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then sausage. Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains.**
- Transer to a plate.
- Reheat the same pan over medium. Add 1 tbsp (2 tbsp) oil and broccolini. (TIP: We love using olive oil here!)
- Cook for 2-3 min, stirring occasionally, until broccolini is tender-crisp.
- Add cooked sausage, Italian Herb Spice Blend and garlic. Cook for 1-2 min, stirring occasionally, until incorporated. Season with salt and pepper.
- To the pot with cavatappi, add 3/4 cup (1 1/2 cups) pasta water, sausage-broccolini mixture, half the Parmesan, 1/2 tsp (1 tsp) chili flakes and broth concentrate. (TIP: (Like things spicy? Add more chili flakes!)
- Cook for 3-4 min, stirring occasionally, until liquid is mostly absorbed. Season with salt and pepper.
- Add lemon juice and zest. Stir to combine.
- Divide pasta between bowls.
- Sprinkle remaining Parmesan over top.
- Squeeze a lemon wedge over top.
870
kcal
Calories
38
g
Fat
13
g
Saturated Fat
91
g
Carbohydrate
7
g
Sugar
9
g
Dietary Fiber
43
g
Protein
95
mg
Cholesterol
1820
mg
Sodium
0.4
g
Trans Fat
1100
mg
Potassium
400
mg
Calcium
6
mg
Iron
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