avec épinards et parmesan
Des rigatonis, des épinards, des courgettes, du porc juteux au pesto de tomates séchées et une sauce crémeuse. Que demander de plus? Préparez-vous à vous régaler!
Allergens
Utensils
Tags
Porc haché
250 g
Rigatoni
170 g
Courgette
1 unit(s)
Bébés épinards
56 g
Oignon, haché
56 g
Purée d’ail
1 tbsp
Concentré de bouillon de poulet
1 unit(s)
Pesto de tomates séchées au soleil
0.5 cup
Parmesan, râpé grossièrement
0.5 cup
Flocons de piment
1 tsp
Mélange d'épices pour sauce crémeuse
1 tbsp
Sel
0.25 tsp
Huile
1 tbsp
Poivre
0.125 tsp
Lait
0.5 cup
- 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.
- Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return rigatoni to the same pot, off heat.
- Meanwhile, roughly chop spinach.
- Cut zucchini into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Season with salt and pepper, then transfer to a plate.
- Reheat the same pan over medium-high.
- Add 1/2 tbsp (1 tbsp) oil, then pork and garlic puree. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Add onions. Cook, stirring occasionally, until softened, 3-4 min.
- Add Cream Sauce Spice Blend. Cook, stirring often, until pork is coated, 1 min.
- Season with salt and pepper.
- Add 1/2 cup (1 cup) milk and broth concentrate to the pan with pork.
- Bring to a simmer and cook, stirring often, until sauce thickens slightly, 1-2 min.
- Add zucchini and spinach. Cook, stirring often, until spinach wilts, 1-2 min.
- Season with salt and pepper, to taste.
- Add sauce mixture, reserved pasta water and sun-dried tomato pesto to the pot with rigatoni. Stir to combine.
- Divide pasta between bowls.
- Sprinkle Parmesan and 1/4 tsp (1/2 tsp) chili flakes over top. (NOTE: Reference heat guide.)
1050
kcal
Calories
56
g
Fat
16
g
Saturated Fat
89
g
Carbohydrate
12
g
Sugar
8
g
Dietary Fiber
49
g
Protein
105
mg
Cholesterol
1710
mg
Sodium
0.5
g
Trans Fat
1400
mg
Potassium
400
mg
Calcium
11.5
mg
Iron
avec épinards et parmesan
avec épinards et parmesan
avec épinards et parmesan
avec épinards et parmesan
avec épinards et parmesan
