Baked Zucchini, Kale & Spinach with Ricotta and Lemon Zest
The transition from summer into the cool of autumn brings with it the request for warmth, slow cooking, and comfort around the dinner table. This dish, made of courgette, kale and spinach, is beautifully reminiscent of the fresh produce that can be found at the mercato contadino, or farmer’s market, in the bustling streets of Italy’s provincial towns. Each of these verdant greens is charged with powerful antioxidants, meaning that they are among some of the most nutrient-dense foods on the planet. Kale in particular is an excellent plant-based source of calcium, a nutrient that plays a crucial role in bone health and other cellular functions.
In this dish, our chefs carefully bake the zucchini until it takes on a golden glow, while the addition of ricotta provides a light hint of creamy indulgence to complement the kale and spinach. To finish, a grating of lemon zest imbues this dish with a sentiment of Sicilian warmth, reminiscent of summer days lounging on the Mediterranean coastline. This dish truly is a representation of everything that is beautiful about rustic, Italian cuisine and we can’t wait for you to try it.
METHOD
- Preheat your oven to 200°C (180°C fan) and place a baking tray in the middle of the oven.
- Take your oven side dish out of the fridge 10 minutes before cooking.
- Remove the card sleeve and the film from the oven side dish but leave it in its card box.
- Place the oven side dish in its box directly onto the hot baking tray and cook for 20 minutes, until piping hot.
- Remove your side dish from the oven and allow it to rest for 5 minutes before serving.
- Decant the salad into a plate and dress with dollops of cashew cream. Buon appetito!
INGREDIENTS
Allergens in BOLD & CAPITALISED:
Baked Zucchini, Kale & Spinach with Ricotta and Lemon Zest (280g):
Ricotta cheese (31%) (Whey (MILK), Cream (MILK), Salt, Acidity regulators: Citric acid, Lactic acid), Courgette (27%), Kale (18%), Spinach (10%), Onion, Mozzarella cheese (MILK, Acidity regulator: Citric acid), Vegetarian hard cheese (MILK, Salt, Microbial rennet), Extra virgin olive oil, Lemon zest (0.5%), Garlic, Parsley, Salt, Black pepper, Oregano
Net weight: 250g
ALLERGENS
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
NUTRITION
Calories per serving: 310kcal
Following nutritional information is per 100g:
- Energy 520kJ
- Calories 124kcal
- Fat 9.6g
- Of which saturates 6.1g
- Carbohydrates 3.6g
- Of which sugars 2.1g
- Protein 5.8g
- Salt 0.65g
Description
The transition from summer into the cool of autumn brings with it the request for warmth, slow cooking, and comfort around the dinner table. This dish, made of courgette, kale and spinach, is beautifully reminiscent of the fresh produce that can be found at the mercato contadino, or farmer’s market, in the bustling streets of Italy’s provincial towns. Each of these verdant greens is charged with powerful antioxidants, meaning that they are among some of the most nutrient-dense foods on the planet. Kale in particular is an excellent plant-based source of calcium, a nutrient that plays a crucial role in bone health and other cellular functions.
In this dish, our chefs carefully bake the zucchini until it takes on a golden glow, while the addition of ricotta provides a light hint of creamy indulgence to complement the kale and spinach. To finish, a grating of lemon zest imbues this dish with a sentiment of Sicilian warmth, reminiscent of summer days lounging on the Mediterranean coastline. This dish truly is a representation of everything that is beautiful about rustic, Italian cuisine and we can’t wait for you to try it.
METHOD
- Preheat your oven to 200°C (180°C fan) and place a baking tray in the middle of the oven.
- Take your oven side dish out of the fridge 10 minutes before cooking.
- Remove the card sleeve and the film from the oven side dish but leave it in its card box.
- Place the oven side dish in its box directly onto the hot baking tray and cook for 20 minutes, until piping hot.
- Remove your side dish from the oven and allow it to rest for 5 minutes before serving.
- Decant the salad into a plate and dress with dollops of cashew cream. Buon appetito!
INGREDIENTS
Allergens in BOLD & CAPITALISED:
Baked Zucchini, Kale & Spinach with Ricotta and Lemon Zest (280g):
Ricotta cheese (31%) (Whey (MILK), Cream (MILK), Salt, Acidity regulators: Citric acid, Lactic acid), Courgette (27%), Kale (18%), Spinach (10%), Onion, Mozzarella cheese (MILK, Acidity regulator: Citric acid), Vegetarian hard cheese (MILK, Salt, Microbial rennet), Extra virgin olive oil, Lemon zest (0.5%), Garlic, Parsley, Salt, Black pepper, Oregano
Net weight: 250g
ALLERGENS
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
NUTRITION
Calories per serving: 310kcal
Following nutritional information is per 100g:
- Energy 520kJ
- Calories 124kcal
- Fat 9.6g
- Of which saturates 6.1g
- Carbohydrates 3.6g
- Of which sugars 2.1g
- Protein 5.8g
- Salt 0.65g