Fresh Spaghetti Primavera
with Lotsa Veggies & Grana Padano Cheese
Cooking time
20 minutes
Servings
4
Calories
520 /serving
Turn up the fun by serving fresh spaghs instead of the dried stuff. You can tell the kiddos that these slurpable strands are known as spaghetti alla chitarra, because they’re shaped like guitar strings. Quick to cook and divinely al dente, they’re the perfect showcase for a spring-minded sauce. It’s loaded with bright veggies: cherry tomatoes, broccoli and green peas, all swirled with lemon juice, butter and Grana Padano cheese.
We will send you:
- 280g Cherry tomatoes
- 200g Broccoli florets
- 4 Garlic cloves
- 1 Lemon
- 150g Green peas
- 450g Fresh spaghetti alla chitarra
- 30ml Vegetable demi-glace
- 50g Grana Padano (contains rennet)
- 18g Mezzogiorno spices (salt, garlic, basil, sugar, dried carrot, onion, cayenne pepper sauce, sunflower oil, oregano, fennel, chives, crushed cayenne pepper)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Large high-sided pan
Large pot
Strainer
Oil
2 tbsp Butter
Salt & pepper (S&P)
Total Fat
16 g
Saturated Fat
7 g
Sodium
580 mg
Total Carb
76 g
Sugars
5 g
Protein
21 g
Fibre
7 g
Preparation
Mise en place
Bring a large pot of salted water to a boil. Juice the lemon. Halve the tomatoes. Mince the garlic.
Sauté the vegetables
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the broccoli (halve if large) and sauté, 5 to 7 min., until beginning to brown. Add 2 tbsp water (double for 4 portions) and sauté, 2 to 3 min., until the water has evaporated and the broccoli is tender; season with ½ the spices and S&P. Add the tomatoes and peas. Sauté, 2 to 3 min., until the tomatoes begin to burst. Transfer to a bowl and reserve the pan.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 2 to 3 min., until al dente. Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
In the reserved pan, heat a drizzle of oil on medium-high. Add the garlic, remaining spices and S&P. Sauté, 1 to 2 min., until fragrant. Add the demi-glace, lemon juice (start with ½) and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 min., until beginning to thicken.
Combine the pasta & serve
To the pan of sauce, add the pasta, vegetables, cheese and 2 tbsp butter. Cook, stirring frequently, 30 sec. to 1 min., until the pasta is coated and combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta between your plates. Bon appétit!
