Roasted Garlic Spaghetti Alfredo
with Asparagus Spears
Cooking time
20 minutes
Servings
4
Calories
640 /serving
Everybody loves alfredo. We’re flinging in some roasted garlic for deeper flavour, and weaving wilted greens through strands of spaghetti richly coated with butter and Parmigiano Reggiano cheese. To play it kid-smart with vegetables, roasted asparagus spears are presented as finger food.
We will send you:
- 120g Baby greens (baby spinach or kale)
- 1 Bunch of asparagus
- 340g Spaghetti
- 15g Minced roasted garlic
- 50g Parmigiano Reggiano (contains rennet)
- 120ml Heavy cream
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid)
Contains: Milk • Wheat
You will need:
Large pan
Large pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
4 tbsp Butter
Total Fat
33 g
Saturated Fat
17 g
Sodium
610 mg
Total Carb
75 g
Sugars
6 g
Protein
19 g
Fibre
6 g
Preparation
Boil the pasta
- Preheat the oven to 450°F. Bring a large 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, drain and toss with a drizzle of oil to prevent sticking.
Roast the asparagus
- Meanwhile, remove the woody ends of the asparagus.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, flipping halfway, 7 to 10 min., until browned and tender.
Make the sauce
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the cream, ½ the reserved cooking water, 4 tbsp butter, the remaining spices and S&P.
- Cook, stirring often, 2 to 3 min., until beginning to thicken.
Combine the pasta
- To the pan, add the pasta, spinach and cheese.
- Cook, stirring often, 2 to 3 min., until warmed through and combined; 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 plates.
- Top with the asparagus. Bon appétit!
