Unstuffed Fresh Pasta Shells
with Ricotta, Kale & Parmigiano Reggiano
Cooking time
20 minutes
Servings
2/4
Calories
630 /serving
Fresh pasta makes your time in the kitchen fast and fun. Conchiglie are shaped like seashells, so they can catch all the sautéed kale you toss their way. With a creamy ricotta and lemon sauce, this is ready in 20.
We will send you:
- 1 Lemon
- 1 Bunch of kale
- 1 Celery stalk
- 100ml Tomato sauce
- 15g Minced roasted garlic
- 225g Fresh conchiglie pasta
- 30ml Vegetable demi-glace
- 25g Parmigiano Reggiano (contains rennet)
- 60g Ricotta
Contains: Eggs • Milk • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
21 g
Saturated Fat
7 g
Sodium
840 mg
Total Carb
87 g
Sugars
10 g
Protein
30 g
Fibre
10 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 6 to 8 min., until al dente.
Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, remove the kale leaves from the stems; thinly slice the leaves.
- Halve the lemon; juice ½ and quarter the remaining ½.
- Halve the celery lengthwise; thinly slice crosswise.
Make the sauce
- In a large pan, heat a drizzle of oil on medium-high.
- Add the celery and kale. Sauté, 3 to 4 min., until wilted; season with S&P.
- Add the garlic, tomato sauce, ricotta, demi-glace, ½ the reserved cooking water and S&P.
- Cook, stirring occasionally, 2 to 3 min., until slightly thickened.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Combine the pasta
- To the pan, add the pasta, lemon juice and ½ the Parmigiano Reggiano.
- Cook, stirring often, 1 to 2 min., until combined and warmed through.
Plate your dish
- Divide the pasta between your bowls.
- Garnish with the lemon wedges and remaining Parmigiano Reggiano. Bon appétit!
