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W01 - 10-minute recipe - Veggie - use: tortolloni spinazie / ricotta
with parmigiano reggiano and arugula
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
150 gram
Tortellini ricotta en spinazie
100 gram
Passata
½ stuk(s)
Ui
100 gram
Spinazie
5 gram
Vers basilicum
(Kan bevatten Selderij)
20 gram
Rucola
1 stuk(s)
Parmigiano Reggiano DOP
(Bevat Melk (inclusief lactose))
10 gram
Zonnebloempitten
(Kan bevatten Sesamzaad, Pinda's, Noten)
½ zakje(s)
Siciliaanse kruidenmix
½ stuk(s)
Knoflookteen
1 stuk(s)
Tomaat
¼ zakje(s)
Gedroogde oregano
Zelf toevoegen
1 el
Olijfolie
1 tl
Suiker
½ el
Zwarte balsamicoazijn
½ stuk(s)
Zoutarm groentebouillonblokje
1 el
Extra vierge olijfolie
naar smaak
Peper en zout
75 ml
Water voor saus
Voedingswaarden
Benodigdheden
Instructies
- Boil plenty of water for the tortelloni in a pot or saucepan and crumble in half of the stock cube.
- Dice the onion and crush or mince the garlic.
- Heat a drizzle of olive oil in a lidded frying pan over medium heat.
- Fry the onion and garlic for 3 - 4 minutes. Deglaze with half of the balsamic vinegar.
- Add the passata, water, sugar, oregano, and Sicilian-style herbs. Crumble in the rest of the stock cube and season to taste with salt and pepper.
- Bring to a boil, reduce the heat to low, cover with the lid, and simmer for 3 - 4 minutes.
- In the meantime, carefully separate the tortelloni and boil for 2 - 3 minutes.
- Gradually add the spinach, tearing it directly into the pan with the sauce. Heat for another minute.Season to taste with salt and pepper.
- When the tortellini is done, drain and add it to the sauce and combine everything together.
- Cut the tomato into wedges.
- In a bowl, add the arugula and tomato wedges. Drizzle over the Extra virgin olive oil and the rest of the of the balsamic vinegar. Season to taste with salt and pepper.
- Tear or roughly chop the basil. Grate the cheese.
- Serve the tortellini in deep plates or bowls and serve with the salad on the side.
- Garnish the tortellini with the grated cheese and basil.
- Garnish the salad with the sunflower seeds.
Did you know... tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer it is in lycopene!
