avec courgettes rôties
Ingrédients : Crevettes (crevettes) (crevettes, phosphate de sodium, sel) • Tomates broyées à l’oignon et à l’ail (pâte de tomate, eau, tomates en dés, oignon déshydraté, sel, ail déshydraté, sucre, acide citrique) • Courgette • Spaghettis (blé) (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) • Mirepoix (oignon, carotte, céleri) • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • 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)) • 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).
Allergens
Tags
Crevettes
285 g
Spaghettis
170 g
Tomates broyées à l'ail et aux oignons
1 unit(s)
Courgette
1 unit(s)
Crème
56 mL
Mirepoix
113 g
Parmesan, râpé grossièrement
0.25 cup
Mélange d’épices aux fines herbes italiennes
2.5 g
Huile
2 tbsp
Beurre
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, preheat the broiler to high.
- Bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- Cut zucchini into 1/4-inch half-moons.
- Meanwhile, drain and rinse shrimp, then pat dry with paper towels. Sprinkle half the Italian Herb Spice Blend over top, then season with salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When the pan is hot, add shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Transfer to a plate. Cover to keep warm.
- To an unlined baking sheet, add zucchini, remaining Italian Herb Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Broil in the middle of the oven for 6-7 min, flipping half way through, until tender-crisp.
- Meanwhile, to the boiling water, add spaghetti. Cook for 12-13 min, until tender but still firm to the bite.
- Once spaghetti is tender, reserve 1/2 cup (1 cup) pasta water.
- Strain spaghetti, then return to the pot, off heat.
- Reheat the pan over medium. Once hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Add mirepoix. Cook for 3-4 min, until tender. Season with salt and pepper.
- Add crushed tomatoes and reserved pasta water. Cook for 3-4 min, stirring occasionally, until slightly thickened.
- Remove the pan from heat, then add cream. Stir to combine.
- Add sauce, shrimp and roasted zucchini to the pot with spaghetti. Toss to coat. Season with salt and pepper.
- Divide pasta between bowls.
- Sprinkle Parmesan cheese over top.
810
kcal
Calories
36
g
Fat
15
g
Saturated Fat
85
g
Carbohydrate
13
g
Sugar
8
g
Dietary Fiber
38
g
Protein
240
mg
Cholesterol
1500
mg
Sodium
0.5
g
Trans Fat
1200
mg
Potassium
300
mg
Calcium
4
mg
Iron
cuit par les parents et les enfants
cuit par les parents et les enfants
cuit par les parents et les enfants