au robot culinaire
Ingrédients : Courgette • Rigatonis (blé) (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) • Poivrons rouges rôtis (poivrons, eau, sucre (glucose-fructose), sel, vinaigre, acide citrique, acide ascorbique, chlorure de calcium) • 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)) • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Noix de Grenoble • Persil • 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
Poivrons rôtis
125 g
Noix de Grenoble, hachées
28 g
Citron
1 unit(s)
Parmesan, râpé grossièrement
0.5 cup
Gousses d'ail
2 unit(s)
Courgette
1 unit(s)
Persil
7 g
Rigatoni
170 g
Crème
56 mL
Mélange d’épices aux fines herbes italiennes
5 g
Flocons de piment
4 g
Huile
0.5 cup
Sel
0.33 tsp
Poivre
0.13 tsp
- Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings).
- Wash and dry all produce.
- To the boiling water, add rigatoni. Cook for 12-14 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water.
- Strain rigatoni, then return to the pot, off heat. Add 1 tbsp (2 tbsp) oil, then stir to combine.
- Strain roasted peppers.
- Halve zucchini lengthwise. Cut into 1/2-inch half-moons.
- Peel, then mince or grate garlic.
- Rougly chop parlsey.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- To a food processor, add roasted peppers, walnuts, half the parsley, garlic, lemon zest, lemon juice, half the Parmesan and 1/4 cup (1/2 cup) oil. (TIP: We really love using olive oil for this recipe.) Blend on low until well-incorporated. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil and zucchini. Cook for 3-4 min, stirring often, until tender-crisp.
- Meanwhile, heat the pot with pasta over medium. Add cream, Italian Herb Spice Blend, reserved pasta water, zucchini, pesto and half the chili flakes. (TIP: If you like extra kick, add a little more!) Stir to combine.
- Cook for 2-3, stirring occasionally, until thickened. Season with salt and pepper.
- Divide pasta between bowls.
- Sprinkle with remaining Parmesan and remaining parsley.
1200
kcal
Calories
89
g
Fat
21
g
Saturated Fat
84
g
Carbohydrate
15
g
Sugar
10
g
Dietary Fiber
24
g
Protein
50
mg
Cholesterol
1300
mg
Sodium
0.5
g
Trans Fat
750
mg
Potassium
350
mg
Calcium
5.5
mg
Iron
avec poivrons et maïs
avec pacanes et salade au parmesan