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Quick Creamy Rigatoni Pepperonata with Goat’s Cheese, Kalamata Olives, and
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Quick Creamy Rigatoni Pepperonata with Goat’s Cheese, Kalamata Olives, and

with Goat’s Cheese and Kalamata Olives

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!
Allergènes:
Blé
•Lait
•Pacanes
•Sulfites

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.

Durée de préparation
Temps de cuisson
DifficultéFacile

Ingrédients

quantité par portion

170 g

Rigatonis

(Contient Blé)

1 pièce(s)

Poivron

1 tasse(s)

Fromage de chèvre

(Contient Lait)

1 pièce(s)

Gousses d'ail

56 g

Oignon, haché

1 pièce(s)

Tomates broyées à l'ail et aux oignons

60 g

Olives mélangées

(Peut contenir Blé, Lait, Sulfites, Oeuf, Poisson, Noix)

56 g

Pacanes

(Contient Pacanes Peut contenir Moutarde, Arachides, Soya, Sulfites, Oeuf, Gluten, Lait)

56 g

Mélange roquette et épinards

7 g

Thym

2 cs

Glaçage balsamique

(Contient Sulfites Peut contenir Lait, Moutarde, Oeuf, Sésame, Blé, Gluten, Crustacés, Soya, Poisson)

2 pièce(s)

Crème sure

(Contient Lait Peut contenir Lait)

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Informations nutritionnelles

Énergie (kcal)960 kcal
Graisses27 g
dont saturés15 g
Glucides111 g
dont sucres26 g
Fibres12 g
Protéines30 g
Cholestérol70 mg
Sel830 mg
Gras Trans0.5 g
Potassium1500 mg
Calcium300 mg
Fer6 mg

Instructions

1
  • Before starting, bring a medium size pot with salted water to boil
  •  Wash and dry all produce.
  • Remove 2 tbsp of butter from fridge and set aside.
  • To the boiling water, add rigatoni. Cook for 10-12 min, until tender but still firm to the bite.
  • Reserve 3/4cup (1 1/2cups) pasta water.
  • Strain rigatoni, then return to the pot, off heat.

2

 

  • Core, then cut pepper into 1/4-inch pieces. 
  • Drain, then roughly chop olives.
  • Peel, then mince or grate garlic. 
  • Strip 1 tbsp (2 tbsp) Thyme leaves from the stems. Finely chop. 
  • In a small bowl combine softened butter and garlic. Set aside. 
3
  • Heat a large non-stick pan over medium. 
    When hot, add pecans to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
  • Transfer to a plate.
4
  • Re-heat the large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil and peppers, onions and thyme. Cook for 3-4 min, stirring often, until tender.
  • Add crushed tomatoes. Cook for 3-4 min, stirring occasionally until sauce reduces slightly, 3-4 min. 
5
  • Add pasta, reserved pasta water, cheese, sourcream, olives,  garlic butter and half the goat cheese. 
  • Cook for 1 min, stirring often until combined.
  • Remove the pan from the heat. Add arugula and spinach blend. Stir to wilt, 1 min. 
6
  • Roughly chop the toasted pecans.
  • Divide pasta between plates. 
  • Sprinkle toasted pecans and remaining goat cheese overtop. 
  • Drizzle balsamic glaze overtop.