Quick Tomato Butter Mafaldine
with Heirloom Zucchini, Almonds & Parmigiano
750 cals
15 mins
Description
Fifteen minutes of fun and flavour! This cheerful supper is so easy to put together, it’s hard to believe the results are so layered with tastes and textures. From toasted almonds to gently crushed cherry tomatoes, these pasta ribbons are in for a real treat.
Contains:
Almonds • Milk • Mustard • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
280g Cherry tomatoes
15ml Minced garlic
14g Parsley
1 Heirloom zucchini
225g Mafalda
30ml Vegetable demi-glace
25g Almonds
25g Parmigiano Reggiano (contains rennet)
9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Nutrition
Total fat | 32g |
Saturated Fat | 12g |
Sodium | 620mg |
Total carbs | 98g |
Sugar | 9g |
Protein | 23g |
Fibres | 8g |
Recipe Instructions
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 8 to 10 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
- Chorizo: In a pan, heat a drizzle of oil on medium. Cook, 4 to 6 min. Transfer to the pan in step 3.
- Meanwhile, medium-dice the zucchini.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the almonds and toast, stirring occasionally, 1 to 2 min., until beginning to brown.
- Add the zucchini, garlic, tomatoes and S&P.
- Sauté, slightly crushing the tomatoes, 3 to 4 min., until beginning to soften.
- Finely chop the parsley leaves and stems.
- To the pan, add the demi-glace, 2 tbsp butter (double for 4 portions), ½ the reserved cooking water, the spices and S&P.
- Cook, stirring often, 1 to 2 min., until beginning to thicken.
- Add the pasta, ½ the cheese and ½ the parsley.
- Cook, stirring often, 30 sec. to 1 min., until combined and warmed through.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
- Divide the pasta between your bowls.
- Garnish with the remaining parsley and cheese. Bon appétit!