Supergreen Pork Rigatoni Alla Ragù Bianco with Parmigiano Reggiano

Name: Supergreen Pork Rigatoni Alla Ragù Bianco with Parmigiano Reggiano with hidden veggies for kids: courgette & spinach
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 180 g Rigatoni; 200 g Pork mince; 1 piece Garlic; 1 piece Courgette; 200 g Spinach; 150 g Cooking cream; 20 g Parmigiano Reggiano DOP; 10 g Pistachio nuts; 15 milliliters Basil crème; 1 piece Low sodium vegetable stock cube; 1.5 tablespoon Olive oil; 50 milliliters Water for the sauce; 1 tablespoon White balsamic vinegar; to taste Extra virgin olive oil; to taste Salt and pepper

with hidden veggies for kids: courgette & spinach

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With our hidden veggies recipes, you can serve delicious meals that are fresh, easy to make and sneakily packed with the veggies that kids usually push to the side of the plate. Family dinner made stress-free!

Tags:

Family

Allergens:

Gluten

•Tarwe

•Melk (inclusief lactose)

•Noten

•Pistachenoten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

90 g

Rigatoni

(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)

100 g

Pork mince

(May be present: Soja, Tarwe, Ei, Mosterd, Selderij)

½ piece

Garlic

½ piece

Courgette

100 g

Spinach

75 g

Cooking cream

(Contains: Melk (inclusief lactose))

10 g

Parmigiano Reggiano DOP

(Contains: Melk (inclusief lactose))

5 g

Pistachio nuts

(Contains: Noten, Pistachenoten May be present: Sesamzaad, Noten, Pinda's)

10 milliliters

Basil crème

Not included in your delivery

½ piece

Low sodium vegetable stock cube

¾ tablespoon

Olive oil

25 milliliters

Water for the sauce

½ tablespoon

White balsamic vinegar

to taste

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3922 kJ

Calories937 kcal

Fat51.5 g

Saturated Fat18.8 g

Carbohydrate74.4 g

Sugar9.5 g

Dietary Fiber6.6 g

Protein41.3 g

Salt2 g

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

•Pan

•Grater

•Casserole

•Tall-Sided Pan

Cooking Steps

Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
Cook the pasta for 13 - 15 minutes, then drain and set aside.
Grate the cheese and the courgette.
Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the spinach until wilted and reduced, stirring regularly.

Transfer the spinach to a tall container.
Add the garlic, the cream and the water for the sauce, along with the basil crème and half of the cheese.
Use an immersion blender to process into a smooth sauce.
Transfer the sauce to the same pan and bring to a gentle boil. Allow to simmer over a low heat until further use.

Heat a light drizzle of olive oil in a frying pan over medium-high heat and fry the courgette for 3 minutes.
Add the mince and fry for 3 more minutes, then deglaze with the white balsamic vinegar. Season to taste with salt and pepper.
Meanwhile, roughly chop the pistachios.
Stir the pasta, mince and courgette into the sauce.