Creamy gigli with spinach and sundried tomatoes
with courgette, pesto rosso and sunflower seeds
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
30 g
Sundried tomatoes
75 g
Cooking cream
(Contains Milk)
½ piece
Garlic
½ piece
Courgette
½ sachet(s)
Sicilian-style herb mix
½ piece
Onion
50 g
Spinach
25 g
Pesto rosso
(Contains Milk, Cashews May be present Peanuts, Tree nuts)
5 g
Fresh basil
(May be present Celery)
90 g
Gigli
(Contains Wheat May be present Soy, Lupin, Egg, Mustard)
25 g
Shredded mozzarella
(Contains Milk)
½ sachet(s)
Italian seasoning
10 g
Sunflower seeds
(May be present Sesame, Peanuts, Tree nuts)
Not included in your delivery
1 tablespoon
Olive oil
1 teaspoon
White balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- 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.