Something classic pork
over Veggie Laced Linguine
Produit dans un établissement 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
2 pièce(s)
Poitrines de poulet
170 g
Linguines
(Contient: Blé)
28 g
Jeunes épinards
1 pièce(s)
Citron
7 g
Mélange d’épices acidulé à l’ail
(Contient: Sulfites Peut contenir : Lait, Moutarde, Arachides, Sésame, Soya, Noix, Blé)
30 g
Câpres
(Peut contenir : Lait, Noix, Blé, Sulfites, Oeuf, Poisson)
10 g
Mélange d'épices pour sauce crémeuse
(Contient: Blé Peut contenir : Lait, Moutarde, Arachides, Sésame, Soya, Noix, Sulfites)
1 pièce(s)
Échalote
1 pièce(s)
Courgette
7 g
Persil
4 cs
Vin blanc de cuisine
(Contient: Sulfites Peut contenir : Lait, Moutarde, Sésame, Soya, Noix, Blé, Sulfites, Oeuf, Poisson, Gluten, Crustacés)
1 pièce(s)
Concentré de bouillon de poulet
Pas inclus dans votre livraison
cs
Beurre non salé*
(Contient: Lait)
cc
Sel*
cc
Poivre*
Ustensiles
Instructions
- Before starting, preheat the oven to 425°F.
Wash and dry all produce. - Bring a large pot of salted water to a boil over high.
- To the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
- Halve zucchini lengthwise, then cut into 1/4-inch half- moons.
- Peel, then cut shallot into 1/4-inch slices.
- To a parchment lined baking sheet, add zucchini, half the shallots, 1/2 tbsp (1 tbsp) oil and half the Zesty Garlic Spice Blend.
- Roast in the middle of the oven for 10-12 min, stirring halfway until tender-crisp and golden
- Pat pork dry with paper towels. Season with remaining Zesty Garlic Spice Blend, salt and pepper.
- Heat a medium non-stick pan (large pan for 4 servings) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry for 1-2 min per side, until golden.
- Remove from heat, then transfer pork to an unlined baking sheet.
- Roast in the bottom of the oven for 8-12 min, until cooked through.**
- Meanwhile, strain and capers
- Zest, then juice lemon.
- Roughly chop parsley
- Reserve 1/2 cup (1 cups) pasta water. Strain linguine, then return to the pot, off heat.
- When pork is done, transfer to a plate to rest for 2-3 min.
- Reheat pan (from step 3) over low.
- When hot, add 2 tbsp (4 tbsp) bitter. Swirl pan until butter melts.
- Add shallots and capers. Cook for 1-2 min, stirring occasionaly until tender.
- Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
- Add white wine, lemon juice, reserved pasta water, parsley and any pork resting juices. Cook for 1-2 min, stirring often until sauce thickens slightly. Season with salt and pepper
- To the pot of lingune, add zucchini, spinach and all but 2 tbsp (1/4 cup) piccata sauce. Toss to coat.
- Thinly slice pork.
- Divide linguine between plates.
- Top with pork.
- Spoon reserved piccata sauce over pork.
