avec ricotta aux herbes
Rassemblez quelques serviettes de table et préparez-vous à déguster un bol de pur réconfort. La savoureuse saucisse italienne prend le devant de la scène dans ce plat de pâtes copieux, accompagné de bébés épinards et d'une généreuse cuillerée de ricotta crémeuse aux herbes.
Allergens
Utensils
Tags
Saucisse italienne douce, sans boyau
250 g
Cavatappi
170 g
Poivron
1 unit(s)
Bébés épinards
28 g
Oignon jaune
1 unit(s)
Persil
7 g
Fromage ricotta
100 g
Tomates broyées à l'ail et aux oignons
1 unit(s)
Mélange d’épices acidulé à l’ail
1 tbsp
Beurre non salé
2 tbsp
Sel
0.375 tsp
Huile
1 tbsp
Poivre
0.25 tsp
- Add cavatappi to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-9 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain and return cavatappi to the same pot, off heat.
- Add 1 tbsp (2 tbsp) butter to the pot, then stir to coat cavatappi.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.
- Roughly chop spinach.
- Finely chop parsley.
- Combine ricotta, half the parsley, 1/8 tsp (1/4 tsp) salt and 1/8 tsp (1/4 tsp) pepper in a small bowl.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then sausage.
- Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.**
- Season with salt and pepper. Transfer sausage to a plate.
- Add 1/2 tbsp (1 tbsp) oil to the same pan, then onions and peppers.
- Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.
- Add crushed tomatoes, Zesty Garlic Blend and remaining parsley to the pan. Bring to a simmer.
- Once simmering, cook, stirring occasionally, until sauce thickens slightly and veggies are tender, 3-4 min.
- Remove from heat.
- Add sausage, spinach, 1/4 cup (1/2 cup) pasta water and 1 tbsp (2 tbsp) butter to the pan. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)
- Stir until butter is melted and spinach has wilted slightly, 1-2 min.
- Transfer sauce to the pot with cavatappi. Season with salt and pepper, to taste, then stir to combine.
- Divide pasta between bowls. Top with herbed ricotta.
960
kcal
Calories
45
g
Fat
20
g
Saturated Fat
100
g
Carbohydrate
19
g
Sugar
13
g
Dietary Fiber
42
g
Protein
135
mg
Cholesterol
1630
mg
Sodium
1
g
Trans Fat
1750
mg
Potassium
650
mg
Calcium
7
mg
Iron
avec guacamole et rondelles de pommes de terre
