avec salade printanière
L’emblématique plat de pâtes de Rome plaira assurément à toute la famille. Avec une sauce fumée et crémeuse, des pois et du bacon, tout le monde aura le goût de lécher son assiette! Ingrédients : Spaghettis (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) (blé) • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • Tomates Roma • Parmesan (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)) (lait) • Oignon jaune • Petits pois • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Vinaigre de vin rouge (vinaigre de vin, sorbate de potassium, sulfites) (sulfites) • Ail • Persil.
Allergens
Utensils
Tags
Tranches de bacon
100 g
Oignon, haché
56 g
Petits pois
56 g
Gousses d'ail
3 unit(s)
Spaghettis
170 g
Crème
113 mL
Mélange printanier
56 g
Tomato
1 unit(s)
Vinaigre de vin rouge
1 tbsp
Parmesan, râpé grossièrement
0.5 cup
Persil
7 g
Huile
1 tbsp
Sel
0.25 tsp
Poivre
0.125 tsp
Sucre
1 tsp
- Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, roughly chop parsley.
- Cut tomatoes into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Cut bacon crosswise into 1/4-inch pieces on a separate cutting board.
- Add spaghetti to the boiling water.
- Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain and return spaghetti to the same pot, off heat.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When the pan is hot, add bacon. Cook, stirring often, until bacon is cooked through and starting to crisp, 4-5 min.**
- Add garlic, onions and peas. Season with salt and pepper. Cook, stirring often, until veggies soften slightly, 3-4 min.
- When veggies soften, stir in cream and reserved pasta water. Bring to a boil.
- Once boiling, reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly, 3-4 min.
- Meanwhile, combine vinegar, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl.
- Add tomatoes and spring mix. Season with salt and pepper, then toss to combine.
- Add Alfredo sauce, parsley and half the Parmesan to the pot with spaghetti. Season with salt and pepper, then toss to combine.
- Divide pasta and salad between plates.
- Sprinkle remaining Parmesan over top.
900
kcal
Calories
56
g
Fat
26
g
Saturated Fat
75
g
Carbohydrate
9
g
Sugar
7
g
Dietary Fiber
26
g
Protein
120
mg
Cholesterol
1060
mg
Sodium
0.5
g
Trans Fat
550
mg
Potassium
300
mg
Calcium
4
mg
Iron
