Rosy Baked Ricotta Primavera
with Veggies and Herby Garlic Bread
Here's a recipe that will add a little spring to your step! Sweet roasted red peppers, broccoli and penne pasta are tossed in a savoury sauce before being topped with plumes of garlic ricotta and baked until just crisp enough. Served with a herb and garlic bread, its a match made in heaven!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Ricotta Cheese
(Contains Milk)
2 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
170 g
Penne
(Contains Wheat)
56 g
Baby Spinach
¼ cup
Roasted Pepper Pesto
(Contains Milk May contain Soy, Sulphites)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
56 mL
Cream
(Contains Milk)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
2 tbsp
Garlic Spread
(Contains Soy May contain Milk, Soy, Sulphites)
1 unit(s)
Sweet Bell Pepper
Nutrition Values
Utensils
Instructions
- Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return ____ to the same pot, off heat.
- Cut any large broccoli into bite sized pieces.
- Drain roasted red peppers and cut into 1/4 inch thick slices.
- Finely chop parsley.
- Add ricotta, half the garlic puree and half the parsley and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. Season pepper, then stir to combine.
- Heat 1 tbsp butter (dbl for 4 ppl) in the microwave until melted, 30 sec.
- Add remaining parsley, and remaining garlic puree to the butter. Season with salt and pepper. Stir to combine.
- Halve ciabiatta.
- Arrange ciabatta on an unlined baking sheet, cut-side up.
- Spread garlic butter on ciabatta and set aside.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then broccoli and 2 tbsp water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until broccoli is tender-crisp, 4-5 min.
- Add 1 tbsp butter (dbl for 4 ppl) and swirl pan until melted.
- Add roasted red peppers. Cook, stirring occasionally until fragrant, 1 min.
- Sprinkle cream sauce spice blend over veggies. Stir to coat.
- Gradually add in 1 cup water (dbl for 4 ppl). Cook, stirring often until sauce is slightly thickened and warmed through, 1-2 minutes.
- Add cooked pasta to pan with sauce and veggies. Stir to coat. (NOTE: If you don't have an oven-proof pan, transfer the mixture to a 8x8-inch baking dish before assembling and broiling. Use a 9x13-inch baking dish for 4 ppl.)
- Dollop ricotta over pasta.
- Broil, in the middle of the oven, until top is golden-brown, 3-4 min. Allow to rest for 3-4 minutes before serving.
- While pasta is resting, toast garlic bread in the middle of the oven until golden-brown, 2-3min. (TIP: Keep an eye on buns so they don't burn!)
- Divide pasta and garlic bread between plates.