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
0.25 cup
Flocons de piment
1 tsp
Mélange d'épices pour sauce crémeuse
1 tbsp
Poivre
0.125 tsp
Huile
1 tbsp
Sel
0.25 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.)
1000
kcal
Calories
53
g
Fat
14
g
Saturated Fat
87
g
Carbohydrate
12
g
Sugar
8
g
Dietary Fiber
45
g
Protein
95
mg
Cholesterol
1510
mg
Sodium
0.5
g
Trans Fat
1350
mg
Potassium
300
mg
Calcium
11.5
mg
Iron
avec épinards et parmesan
avec épinards et parmesan
avec épinards et parmesan
avec épinards et parmesan
