Veggie Fusilli, Lemon-Herb Ricotta, and Italian Sausage
with Roasted Garlic Tomato Sauce- Milk
- Wheat
- Soy
- Sulphites
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Wheat
- Fish
- Egg
- Crustaceans
- Gluten
Ingredients: Mild Italian sausage (pork, water, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, dehydrated red bell pepper) • Fusilli pasta (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sweet bell pepper • Red onion • Ricotta cheese (milk) (pasteurized whey, pasteurized milk, citric acid, salt) • Lemon • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Spinach • Roasted garlic puree (roasted garlic, garlic, salt, sugar, water, canola oil, celery, onion flakes, carrot juice concentrate, soybean oil, citric acid, natural flavour, potassium sorbate) • Parsley • Mediterranean spice blend (corn starch, fine salt, dehydrated vegetables (garlic, onion, red bell pepper), sugar, spices and herbs, cornmeal, citric acid, lemon juice powder, canola oil, silicon dioxide).
Ingredients
100 g
Ricotta Cheese
(Contains: Milk)
170 g
Fusilli
(Contains: Wheat)
1 unit(s)
Sweet Bell Pepper
56 g
Baby Spinach
1 unit(s)
Red Onion
7 g
Parsley
10 g
Roasted Garlic Puree
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May be present: Soy, Sulphites)
7 g
Mediterranean Spice Blend
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
4 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
1 unit(s)
Lemon
250 g
Mild Italian Sausage, uncased
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Milk*
Nutrition facts
Cooking Steps
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
- Preheat the broiler to high.
- Wash and dry all produce.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then cut onion into 1/4-inch-thick slices.
- To an unlined baking sheet, add peppers, onions, Mediterranean Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Toss to coat.
- Broil in the middle of the oven for 12-14 min, stirring halfway, until lightly charred and tender-crisp.
- While veggies cook, add fusilli to the boiling water. Cook for 12-14 min, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water.
- Strain fusilli, then return to the pot, off heat.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then sausage. Season with salt and pepper.
Cook for 4-6 min, breaking up sausage and stirring often until sausage is cooked through.**
- Roughly chop parsley.
- Roughly chop spinach.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- To a small bowl, add ricotta, lemon zest, and 1 tbsp (2 tbsp) milk. Season with salt and pepper. Stir to combine.
- To the pot of fusilli, add veggies, sausage, pesto, tomato sauce base, half the roasted garlic puree (use all for 4 servings) and reserved pasta water. Season with salt and pepper. Cook over medium-high for 1-3 min, stirring often, until sauce thickens slightly.
- Stir in spinach and remaining parsley.
- Divide pasta between bowls.
- Dollop ricotta over top.
- Squeeze a lemon wedge over top.
If you've opted to add sausage, heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then sausage. Season with salt and pepper. Cook for 4-6 min, breaking up sausage and stirring often until sausage is cooked through.**
Add sausage to the pot of fusili along with veggies, pesto, tomato sauce base, half the roasted garlic puree (use all for 4 servings) and reserved pasta water.
