Creamy Sun-Dried Tomato Pesto and Sausage Pasta
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Creamy Sun-Dried Tomato Pesto and Sausage Pasta

Creamy Sun-Dried Tomato Pesto and Sausage Pasta

with Spinach and Parmesan

Creamy rigatoni and sun-dried tomato pesto...need we say more? Italian sausage, spinach and zucchini make this dreamy pasta a hearty dinner. Get ready to devour it!

Tags:
Quick
Family Friendly
Optional Spice
Allergens:
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Mild Italian Sausage, uncased

170 g

Rigatoni

(Contains Wheat)

1 unit(s)

Zucchini

56 g

Baby Spinach

56 g

Onion, chopped

1 tbsp

Garlic Puree

1 unit(s)

Chicken Broth Concentrate

½ cup

Sun-Dried Tomato Pesto

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

¼ tsp

Chili Flakes

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

Not included in your delivery

½ cup

Milk*

(Contains Milk)

¼ tsp

Salt*

1 tbsp

Oil*

0.13 tsp

Pepper*

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Nutrition Values

Calories910 kcal
Fat44 g
Saturated Fat13 g
Carbohydrate90 g
Sugar12 g
Dietary Fiber9 g
Protein41 g
Cholesterol82 mg
Sodium1580 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Colander
Measuring Cups
Measuring Spoons
Large Non-Stick Pan

Instructions

Cook rigatoni
1

Before starting, wash and dry all produce.Heat Guide for Step 6: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) spicy! Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup (1/2 cup) pasta water, then drain and return rigatoni to the same pot, off heat.

Prep
2

Meanwhile, roughly chop spinach. Cut zucchini into 1/2-inch pieces.

Cook zucchini
3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper, then transfer to a plate.

Cook sausage
4

Heat the same pan over medium-high. Add 1/2 tbsp (1 tbsp) oil, then sausage and garlic puree. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add onions. Cook, stirring occasionally, until softened, 3-4 min. Add Cream Sauce Spice Blend. Cook, stirring often, until sausage is coated, 1 min.Season with salt and pepper.

Make sauce
5

Add 1/2 cup (1 cup) milk and broth concentrate to the pan with sausage. Bring to a simmer and cook, stirring often, until sauce thickens slightly, 1-2 min. Add zucchini and spinach. Cook, stirring often, until spinach wilts, 1-2 min. Season with salt and pepper, to taste.

Finish and serve
6

Add sauce mixture, reserved pasta water and sun-dried tomato pesto to the pot with rigatoni. Stir to combine. Divide pasta between bowls. Sprinkle Parmesan and 1/4 tsp (1/2 tsp) chili flakes over top. (NOTE: Reference heat guide.)