Super Greens Rigatoni
with crumbled Greek style cheese
Dark green veg like kale and spinach are high in iron and folate. Because of this fact, this pasta dish is warming and hearty, but it's filled with healthy nutrients and minerals too!
Tags:
Veggie
•Family Friendly
•Quick
Allergens:
Wheat
•Cereals containing gluten
•Milk
•Hazelnuts
•Nuts
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
180 grams
Dried Rigatoni
(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)
100 grams
Greek Style Cheese
(Contains: Milk)
60 grams
Baby Spinach
80 grams
Kale
2 unit(s)
Tomato
1 unit(s)
Lemon
1 sachet(s)
Dried Chilli Flakes
110 grams
Creme Fraiche
(Contains: Milk)
½ sachet(s)
Italian Herbs
10 grams
Hazelnuts
(Contains: Hazelnuts, Nuts)
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)2876 kJ
Energy (kcal)687 kcal
Fat31.3 g
of which saturates17.2 g
Carbohydrate77.4 g
of which sugars7.9 g
Dietary Fiber7.5 g
Protein25.5 g
Salt4 g
Potassium234.6 mg
Calcium24.5 mg
Iron0.5 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Sieve
•Grater
•Slotted Spoon
•Blender
Cooking steps
1
- Boil a large pot of salted water.
- Add the spinach and kale. Boil for 2-3 mins. Scoop out the wilted greens and set aside to cool. Once cooled, squeeze out any excess liquid in a sieve.
- Add the rigatoni to the water and bring back to the boil.
- Cook until softened, 10-12 mins. Once cooked, reserve some pasta water then drain in a colander and return it to the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
2
- Meanwhile, bash or roughly chop the hazelnuts.
- Cut the tomato into 2cm chunks.
- Zest and quarter the lemon.
- In a small bowl, marinate half of the tomato chunks with a pinch of lemon zest, chilli flakes (use less if you don't like spice), a squeeze of lemon juice and a drizzle of oil.
- Season to taste with salt and pepper.
3
- Add the spinach, kale, creme fraiche, half the Greek style cheese, half a sachet of Italian herbs (per 2P) and any remaining lemon zest to a blender.
- Blend to a pureed texture.
- Pour the pureed veg to the pasta and allow to warm through, 1-2 mins.
- Add a splash of reserved pasta water to loosen the sauce, if required. Season to taste with salt, pepper and lemon juice.
4
- Divide the pasta between plates.
- Sprinkle the marinated tomatoes and remaining Greek style cheese over the adult plates.
- For the children, scatter the plain diced tomatoes over the pasta.
- Top both plates with the toasted hazelnuts.
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