Quick Fresh Gemelli Rosée
with Hearty Side Salad
Cooking time
10 minutes
Servings
2/4
Calories
810 /serving
By quick, we mean 10 minutes. By fresh, we mean fresh twisted tubes of pasta tossed with freshly chopped tomatoes, for a tasty cream-based sauce. By buon appetito, we mean cheers to the ideal midweek meal.
We will send you:
- 15ml Minced garlic
- 150g Hearty Salad mix (cabbage, broccoli, kale, Brussels sprouts)
- 50g Diced onions
- 2 Tomatoes
- 225g Fresh gemelli
- 30ml Tomato paste
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
- 90ml Heavy cream
- 25g Grana Padano (contains rennet)
Contains: Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
43 g
Saturated Fat
15 g
Sodium
720 mg
Total Carb
89 g
Sugars
13 g
Protein
24 g
Fibre
9 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 3 to 6 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Start the sauce
- Meanwhile, medium-dice the tomatoes.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the onions, garlic and tomatoes. Sauté, 2 to 3 min., until fragrant.
- Add the tomato paste and cook, stirring often, 1 to 2 min., until dark red.
Make the salad
- Meanwhile, in a medium bowl, combine the salad mix, vinaigrette and S&P.
Finish the sauce & combine the pasta
- To the pan, add the cream and ½ the reserved cooking water.
- Cook, stirring often, 1 to 2 min., until slightly thickened.
- Add the pasta and ½ the cheese. Cook, stirring often, 1 to 2 min., until combined and warmed through; season with S&P.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your bowls.
- Garnish with the remaining cheese.
- Serve the salad on the side. Bon appétit!
