with crumbled Greek style cheese
Dark green veg like kale and spinach are high in iron and folate. Because of this fact, this pasta dish is warming and hearty, but it's filled with healthy nutrients and minerals too!
Allergens
Utensils
Tags
Dried Rigatoni
180 grams
Greek Style Cheese
100 grams
Baby Spinach
60 grams
Kale
80 grams
Tomato
2 unit(s)
Lemon
1 unit(s)
Dried Chilli Flakes
1 sachet(s)
Creme Fraiche
110 grams
Italian Herbs
0.5 sachet(s)
Hazelnuts
10 grams
Water
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
- Boil a large pot of salted water.
- Add the spinach and kale. Boil for 2-3 mins. Scoop out the wilted greens and set aside to cool. Once cooled, squeeze out any excess liquid in a sieve.
- Add the rigatoni to the water and bring back to the boil.
- Cook until softened, 10-12 mins. Once cooked, reserve some pasta water then drain in a colander and return it to the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
- Meanwhile, bash or roughly chop the hazelnuts.
- Cut the tomato into 2cm chunks.
- Zest and quarter the lemon.
- In a small bowl, marinate half of the tomato chunks with a pinch of lemon zest, chilli flakes (use less if you don't like spice), a squeeze of lemon juice and a drizzle of oil.
- Season to taste with salt and pepper.
- Add the spinach, kale, creme fraiche, half the Greek style cheese, half a sachet of Italian herbs (per 2P) and any remaining lemon zest to a blender.
- Blend to a pureed texture.
- Pour the pureed veg to the pasta and allow to warm through, 1-2 mins.
- Add a splash of reserved pasta water to loosen the sauce, if required. Season to taste with salt, pepper and lemon juice.
- Divide the pasta between plates.
- Sprinkle the marinated tomatoes and remaining Greek style cheese over the adult plates.
- For the children, scatter the plain diced tomatoes over the pasta.
- Top both plates with the toasted hazelnuts.
2863
kJ
Energy (kJ)
684
kcal
Energy (kcal)
31.2
g
Fat
17.2
g
of which saturates
77.4
g
Carbohydrate
7.9
g
of which sugars
7.1
g
Dietary Fiber
25.5
g
Protein
0
mg
Cholesterol
4.02
g
Salt
