cooked by parents and kids
.
Allergens
Tags
Mild Italian Sausage, uncased
250 g
Lasagna Sheets
360 g
Mirepoix
113 g
Garlic Puree
1 tbsp
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Parmesan Cheese, shredded
0.25 cup
Baby Spinach
56 g
Butter
2 tbsp
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Sugar
0.25 tsp
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Young Chef: Use kid's scissors or butter knife to cut the lasagna sheets cross-wise into short 1/2-inch-wide strips. Transfer to a plate. (NOTE: This is your pappardelle!)
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then mirepoix. Cook for 2-3 min, stirring occasionally, until beginning to soften.
- Add sausage. Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains.**
- Add garlic puree. Cook for 30 sec, stirring constantly, until fragrant. Season with salt and pepper.
- Reduce heat to medium-low. Add crushed tomatoes, 1/4 cup (1/2 cup) water and 1/4 tsp (1/2 tsp) sugar to the sausage mixture, then stir to combine. Cook for 2-3 min, stirring occasionally, until slightly thickened. (TIP: Young Chefs can stir with supervision!)
- Young Chef: Tear spinach into smaller pieces.
- While sauce cooks, to the boiling water, add pappardelle noodles. Cook for 2-3 min, stirring occasionally, until tender but still firm to the bite.
- Strain, then return pappardelle to the same pot.
- Once sauce is finished, remove pan from heat.
- Pour sauce over pappardelle in the pot. Add spinach and 2 tbsp (4 tbsp) butter, then toss to coat until spinach wilts. Season with salt and pepper.
- Divide pappardelle between bowls.
- Young Chef: Sprinkle Parmesan over top.
1060
kcal
Calories
40
g
Fat
17
g
Saturated Fat
131
g
Carbohydrate
14
g
Sugar
12
g
Dietary Fiber
46
g
Protein
175
mg
Cholesterol
1360
mg
Sodium
1
g
Trans Fat
1750
mg
Potassium
300
mg
Calcium
6
mg
Iron
