Informations supplémentaires
30 min.
|
870 kcal
|
easy
|
|
Printable version
1. Prepare Ingredients
Pick and chop dill leaves. Zest and cut lemon in half. Roughly chop arugula.
2. Beging Pasta
Heat 1½ tbsp. butter in a large oven-proof skillet over medium. Add onion and cook for 2–3 minutes until softened. Add garlic, oregano and red pepper flakes to taste and cook for 1 minute until fragrant. Add uncooked pasta to skillet and stir to combine. Add 2 cups water and season with up to 1/4 tsp. salt. Bring to a boil, reduce heat to medium and cook for 8–9 minutes, or until pasta is just short of al dente. Stir pasta regularly to prevent burning.
3. Finish Pasta
Reduce heat to medium-low and stir in whipping cream and half of both mozzarella and crumbled feta. Cook for 5–6 minutes, until sauce thickens and pasta is al dente. Meanwhile, turn broiler on to 500°F. When pasta is al dente, stir in spinach, arugula and dill. Season to taste with the following: lemon zest, lemon juice, salt and pepper. Cook for 1–2 minutes, until greens are wilted.
4. Broil Cheese
Top pasta with remaining mozzarella and feta and transfer skillet to oven. Broil for 2–3 minutes, until sauce is thick and bubbling, and top is golden. Monitor closely to prevent burning.
5. Serve
Carefully remove skillet from oven and let sit for 5 minutes to allow sauce to thicken. Divide into serving bowls. Enjoy!
218gOrecchiette
80gBaby Spinach
35gArugula
24unitDill
75unitYellow Onion(s)
15gGarlic Purée
66gMozzarella
95gFeta Cheese
1.972gChili Flakes
1.56gDried Oregano
1unitLemon
102mlWhipped cream
What you need
Large oven-proof skillet , Zester
870 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
95g
32%
fat
40g
62%
cholesterol
100mg
33%
fiber
7g
28%
protein
34g
saturated
26g
130%
sodium
700mg
29%
sugar
5g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg