Kids Friendly & Super Quick (15 min): Build Your Own - Pasta - Veggie (no meatreplacer) - use EID: trottole tricolore
with courgette, spinach and pesto rosso
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
30 gram
Zongedroogde tomaten
75 gram
Kookroom
(Bevat Melk (inclusief lactose))
½ stuk(s)
Knoflookteen
½ stuk(s)
Courgette
½ zakje(s)
Siciliaanse kruidenmix
½ stuk(s)
Ui
50 gram
Spinazie
25 gram
Rode pesto
(Bevat Melk (inclusief lactose), Cashewnoten Kan bevatten Pinda's, Noten)
5 gram
Vers basilicum
(Kan bevatten Selderij)
90 gram
Gigli
(Bevat Tarwe Kan bevatten Soja, Lupine, Eieren, Mosterd)
25 gram
Geraspte mozzarella
(Bevat Melk (inclusief lactose))
½ zakje(s)
Italiaanse kruiden
10 gram
Zonnebloempitten
(Kan bevatten Sesamzaad, Pinda's, Noten)
Zelf toevoegen
1 el
Olijfolie
1 tl
Witte balsamicoazijn
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
- Boil plenty of salted water in a pot or saucepan, and cook the gigli for 8 - 10 minutes. Save some pasta water, then drain and set aside (see Tip).
- In the meantime, slice the courgette into crescents and chop the onion into half rings.
Health tip: This recipe is high in calories. Are you watching your calorie intake? Prepare all of the pasta but then just serve two-thirds. You can keep the rest in the fridge to use the next day.
- Heat a drizzle of olive oil in a frying pan. Fry the courgette and onion with the Italian herbs for 5 - 7 minutes over medium-high heat.
- Heat a clean, deep frying pan over high heat. Toast the sunflower seeds for 3 - 4 minutes until golden brown. Remove them from the pan and set aside.
- Meanwhile, chop the sundried tomatoes into small pieces and crush or mince the garlic.
- Heat a drizzle of olive oil in the same deep frying pan and fry the garlic and sundried tomatoes for 1 minute.
- Deglaze the sundried tomatoes with the white balsamic vinegar.
- Add the cooking cream and Sicilian herbs to the sundried tomatoes and mix well.
- Gradually add the spinach to the sauce, tearing it directly into the pan. Season to taste with salt and pepper and let simmer until serving.
- Remove the basil leaves from the stalks.
- When cooked, transfer the Gigli and a splash of pasta water to the sauce and mix well.
- Serve the pasta on deep plates.
- Serve the pesto Rosso, basil, vegetables, shredded mozzarella, and sunflower seeds family style so everyone can choose their toppings.
Did you know... courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
