W01 - 10-minute recipe - Veggie - use: tortolloni spinazie / ricotta
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W01 - 10-minute recipe - Veggie - use: tortolloni spinazie / ricotta
with parmigiano reggiano and arugula
Labels:
Extra groente
•Veggie
•Caloriebewust
Allergenen :
Melk (inclusief lactose)
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd10 minuten
oventijd10 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
150 gram
Tortellini ricotta en spinazie
100 gram
Passata
½ stuk(s)
Ui
100 gram
Spinazie
5 gram
Vers basilicum
(Kan bevatten Selderij)
20 gram
Rucola
1 stuk(s)
Parmigiano Reggiano DOP
(Bevat Melk (inclusief lactose))
10 gram
Zonnebloempitten
(Kan bevatten Sesamzaad, Pinda's, Noten)
½ zakje(s)
Siciliaanse kruidenmix
½ stuk(s)
Knoflookteen
1 stuk(s)
Tomaat
Zelf toevoegen
1 el
Olijfolie
1 tl
Suiker
½ el
Zwarte balsamicoazijn
½ stuk(s)
Zoutarm groentebouillonblokje
1 el
Extra vierge olijfolie
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)2150 kJ
Energie (kcal)514 kcal
Vetten37.6 g
waarvan verzadigd8.7 g
Koolhydraten24.6 g
waarvan suikers16.9 g
Vezels12.9 g
Eiwitten16.1 g
Zout1.9 g
Instructies
1
- Boil plenty of water for the tortelloni in a pot or saucepan and crumble half of the stock cube.
- Chop the onion and crush or mince the garlic.
- Heat a drizzle of olive oil in a deep frying pan over medium heat. Fry the onion and garlic for 3 - 4 minutes. Deglaze with half of the balsamic vinegar.
2
- Add the passata, sugar, sicilian herbs, crumble the other half of the stock cube and season to taste with salt and pepper. Add water if needed.
- Bring to a boil, reduce the heat to low-heat, cover with the lid and allow to simmer for 3 - 4 minutes.
- In the meantime, Carefully separate the tortelloni and boil for 2 minutes.
3
- Gradually add the spinach, tearing it directly into the pan with the sauce. Heat for another minute.Season to taste with salt and pepper.
- When the tortellini is done, drain and add it to the sauce and mix everything together.
- Cut the tomato in wedges. Tear or roughly chop the basilicum leaves.
- In a bowl add the arugula and tomato wedges. Drizzle the EVOO, and the other half of the balsamic vinegar. Season to taste with salt and pepper.
4
- Serve the tortellini in deep plates or bowls along with the salad on the side.
- Garnish the tortellini with parmezan and basilicum
- Garnish the salad with the sunflower seeds.
