Creamy Roasted Pepper Pesto Penne and Veggies
with Garlic Toasts and Ricotta- Milk
- Wheat
- Barley
- Sulphites
- Soy
- Sesame
- Soy
- Walnuts
- Oats
- Rye
- Triticale
- May contain traces of allergens
- Sulphites
- Milk
- Mustard
- Tree nuts
- Peanuts
- Wheat
Ingredients: Zucchini • Penne pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • Ricotta cheese (pasteurized whey, pasteurized milk, citric acid, salt) (milk) • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Sweet bell pepper • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Garlic.
100 g
Ricotta Cheese
()
1 unit(s)
Ciabatta Roll
( )
170 g
Penne
()
1 unit(s)
Sweet Bell Pepper
56 g
Baby Spinach
1 unit(s)
Zucchini
2 unit(s)
Garlic, cloves
½ cup
Roasted Pepper Pesto
( )
56 mL
Cream
()
5 g
Italian Herb Spice Blend
( )
7.5 g
Vegetable Stock Powder
( )
½ tbsp
Oil*
1 tbsp
Butter*
()
¼ tsp
Salt*
0.13 tsp
Pepper*
- Before starting, bring a large pot of salted water to a boil over high.
- Preheat the broiler to high.
- Wash and dry all produce.
- To the boiling water, add penne. Cook for 12-14 min, until tender but still firm to the bite.
- Reserve 1 cup (2 cups) pasta water.
- Strain penne, then return to the pot, off heat.
- While pasta cooks, peel, then mince or grate garlic.
- Core, then cut pepper into 1/2-inch pieces.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen scissors.)
- To a small bowl, add ricotta, half the Italian Herb Spice Blend and half the garlic. Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini and peppers. Season with salt and pepper. Cook for 3-5 min, stirring occasionally, until tender-crisp.
- While veggies cook, to a small microwaveable bowl, add remaining garlic and 1 tbsp (2 tbsp) butter. Microwave for 30 sec, until butter melts.
- Season with salt and pepper.
- Cut ciabatta into 4 equal slices (you will have 8 slices for 4 servings), then arrange on a baking sheet.
- Spread garlic butter over top.
- Sprinkle remaining Italian Herb Spice Blend over the veggies. Stir to coat.
- Add cream, pesto, stock powder and half the reserved pasta water. Cook for 1 min, stirring often, until simmering.
- To the pan with sauce and veggies, add penne and spinach. Cook for 1-2 min, stirring occasionally, until spinach wilts. (TIP: For a lighter sauce consistency, add remaining reserved pasta water, 1-2 tbsp at a time.)
- Broil garlic-butter toasts in the middle of the oven for 2-4 min, until golden. (TIP: Keep an eye on buns so they don't burn.)
- Divide pasta and garlic-butter toasts between bowls.
- Dollop garlic-ricotta clouds over top.
- Flavor: Many enjoyed the dish, especially the roasted pepper pesto and garlic bread, but some found it bland and suggested adding more depth with parmesan or spices.
- Ease of prep: While some found it straightforward, others felt it had many steps; clearer garlic measurements would have been helpful for some cooks.
- Suggestions: Consider reducing the amount of ricotta or mixing it into the sauce; try adding preserved lemon to the ricotta for extra flavor.
- Portions: Several customers noted small vegetable portions, particularly for the peppers, and wished for more ciabatta bread per serving.
