Ricotta Baked Pasta Primevera
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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
100 g
Ricotta
(Contient Lait)
2 pièce(s)
Pain ciabatta
(Contient Orge, Blé Peut contenir Soya, Noix de Grenoble, Sésame)
170 g
Pennes
(Contient Blé)
56 g
Bébés épinards
¼ tasse(s)
Pesto au poivre rôti
(Contient Lait Peut contenir Soya, Sulfites)
1 cs
Mélange d'épices pour sauce crémeuse
(Contient Blé Peut contenir Noix, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites)
56 ml
Crème
(Contient Lait)
1 cs
Bouillon de légumes en poudre
(Contient Soya, Sulfites Peut contenir Poisson, Lait, Moutarde, Sésame, Blé, Oeuf)
2 cs
Propagation de l'ail
(Contient Soya Peut contenir Lait, Soya, Sulfites)
1 pièce(s)
Poivron
Informations nutritionnelles
Ustensiles
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.