Name: Veggie - Core - Veggie - Mozzarella with basil and Parmigiano Regiano
Total time: 30 min
Yield: 2
Cuisine: Italiaans
Ingredients: 180 gram Volkoren fusilli; 360 gram Broccoli; 200 gram Spinazie; 2 stuk(s) Knoflookteen; 1 stuk(s) Ui; ½ stuk(s) Citroen; 20 gram Parmigiano Reggiano DOP; 25 gram Panko paneermeel; 1 bol(len) Buffelmozzarella; 1 zakje(s) BBQ-rub; 1.5 el [Plantaardige] roomboter; 1 el Bloem; 250 ml [Plantaardige] melk; ½ stuk(s) Zoutarm groentebouillonblokje; naar smaak Peper en zout

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Recepten

Italiaanse Recepten

Veggie - Core - Veggie - Mozzarella

with basil and Parmigiano Regiano

Bestel soortgelijke recepten voor € 3,10 per portie

This recipe provides 320 grams of vegetables per portion.

Allergenen :

Gluten

•Tarwe

•Melk (inclusief lactose)

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd30 minuten

oventijd30 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

90 gram

Volkoren fusilli

(Bevat: Gluten, Tarwe Kan bevatten: Ei, Mosterd, Soja)

200 gram

Broccoli

100 gram

Spinazie

1 stuk(s)

Knoflookteen

½ stuk(s)

¼ stuk(s)

Citroen

10 gram

Parmigiano Reggiano DOP

(Bevat: Melk (inclusief lactose))

15 gram

Panko paneermeel

(Bevat: Tarwe)

½ bol(len)

Buffelmozzarella

½ zakje(s)

BBQ-rub

Zelf toevoegen

¾ el

[Plantaardige] roomboter

½ el

Bloem

125 ml

[Plantaardige] melk

¼ stuk(s)

Zoutarm groentebouillonblokje

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)3508 kJ

Energie (kcal)838 kcal

Vetten34.1 g

waarvan verzadigd19.5 g

Koolhydraten83.4 g

waarvan suikers14.2 g

Vezels20.8 g

Eiwitten40.1 g

Zout1.3 g

Potassium499.9 mg

Calcium185.9 mg

Iron3.3 mg

Benodigdheden

•Grote pan

•Hapjespan

•Rasp

•Kom

•Ovenschaal

Instructies

Preheat the oven to 200°C, using the grill setting.
Boil plenty of salted water in a large pot or saucepan for the pasta.
Crush or mince the garlic. Dice the onion.
Wash and zest the lemon, then cut it into wedges.

Boil the pasta for 9 - 10 minutes.
Cut the head of the broccoli into florets and dice the stem. When there are 4 minutes of cooking time left, add the broccoli to the pasta.
Add the spinach to the pasta and broccoli in the last 2 minutes of cooking time and let it wilt. Reserve some of the cooking water, drain, then set aside.

Melt the butter in a deep frying pan over medium-high heat. Fry the onion and garlic for 1 - 2 minutes.
Add the flour to the pan and fry for 1 - 2 minutes.
Add the stock cube (see pantry for amount) and gradually pour in the milk. Stir for 2 - 3 minutes, or until the mixture has thickened (see Tip).
Stir in the lemon zest and the juice of 1 lemon wedge per person.

Tip: add some of the reserved cooking water if the sauce becomes too thick.

Grate half of the Parmigiano Reggiano into the sauce.
Add the pasta and veggies and mix well to combine.

Transfer the pasta mixture to an oven dish.
Grate the other half of the Parmigiano Reggiano into a bowl and mix in the BBQ spice rub and panko. Season to taste with salt and pepper.
Scatter the panko mixture over the dish, then tear over the mozzarella.
Bake the dish in the oven for 15 minutes.