avec flocons de piment, citron et parmesan
Ingrédients : Saucisse italienne douce (porc, eau, épices, sel, sucres (sucre, dextrose), oignon, ail déshydraté, arôme, huile de tournesol, poivron rouge déshydraté) • Broccolini • Cavatappis (blé) (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) • Citron • Parmesan (lait) (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)) • Concentré de bouillon de poulet (sucres (maltodextrine, sucre), bouillon de poulet, graisse de poulet, arôme de poulet (bouillon de poulet, sel, arôme, eau, acide glutamique, gras de poulet, poudre de poulet, gomme xanthane, huile de tournesol biologique), sel, extrait de levure, gomme xanthane, arôme naturel) • Ail • Mélange d’épices aux fines herbes italiennes (sulfites) (sel, oignon déshydraté, ail déshydraté, herbes, sucre, poudre d'oignon, poudre d'ail, huile de canola, dioxyde de silicium) • Flocons de piment.
Allergens
Tags
Saucisse italienne douce, sans boyau
250 g
Broccolini
170 g
Cavatappi
170 g
Gousses d'ail
4 unit(s)
Concentré de bouillon de poulet
2 unit(s)
Parmesan, râpé grossièrement
0.5 cup
Flocons de piment
4 g
Citron
1 unit(s)
Mélange d’épices aux fines herbes italiennes
5 g
Huile
1.5 tbsp
Sel
0.25 tsp
Poivre
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
avec flocons de piment, citron et parmesan
avec sauce aux champignons et fromage de chèvre
avec hauts de cuisse de poulet, flocons de piment et ciboulette
