Creamy Sun-Dried Tomato Pesto and Sausage Pasta

Name: Creamy Sun-Dried Tomato Pesto and Sausage Pasta with Spinach and Parmesan
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 250 g Mild Italian Sausage, uncased; 170 g Rigatoni; 1 unit(s) Zucchini; 56 g Baby Spinach; 56 g Yellow Onion, chopped; 1 tbsp Garlic Puree; 1 unit(s) Chicken Broth Concentrate; ½ cup Sun-Dried Tomato Pesto; ¼ cup Parmesan Cheese, shredded; 1 tsp Chili Flakes; 1 tbsp Cream Sauce Spice Blend; ½ cup Milk*; ¼ tsp Salt*; 1 tbsp Oil*; 0.13 tsp Pepper*

with Spinach and Parmesan

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

Tags:

Quick

•Family Friendly

•Optional Spice

Allergens:

Hvede

•Schwefeldioxide und Sulfite

•Milk

The quantities provided above are averages only.

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

Preparation Time25 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Mild Italian Sausage, uncased

170 g

Rigatoni

1 unit(s)

Zucchini

56 g

Baby Spinach

56 g

Yellow Onion, chopped

1 tbsp

Garlic Puree

1 unit(s)

Chicken Broth Concentrate

½ cup

Sun-Dried Tomato Pesto

¼ cup

Parmesan Cheese, shredded

1 tsp

Chili Flakes

1 tbsp

Cream Sauce Spice Blend

Not included in your delivery

½ cup

Milk*

¼ tsp

Salt*

1 tbsp

Oil*

0.13 tsp

Pepper*

Nutrition Values

Calories990 kcal

Fat51 g

Saturated Fat13 g

Carbohydrate92 g

Sugar13 g

Dietary Fiber9 g

Protein42 g

Cholesterol90 mg

Sodium1990 mg

Trans Fat0.4 g

Potassium1450 mg

Calcium350 mg

Iron12 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

•Colander

•Large Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

Cooking Steps

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.

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

Heat a large non-stick pan over medium-high heat.
When the pan is 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.

Reheat 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.

Add 1/2 cup (1 cup) milk and broth concentrate to the pan with pork.
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.

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.)