Recipe by easyclarissa
A quick and creamy summer pasta, ready in about 10 minutes, with lightly roasted cherry tomatoes, feta and blended arugula. It is a fresh, simple main dish, perfect both warm and served cold after a trip to the fridge.
Portion: the weight of the ingredients divided by 3 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Bring a pot of salted water to a boil and cook the pasta according to the package instructions.
Step 2 of 6: Meanwhile, cut the cherry tomatoes in half and place them in the air fryer basket.
Step 3 of 6: Cook the cherry tomatoes at 220 °C for about 6 minutes, until they are slightly wilted and flavorful.
Step 4 of 6: Put the feta and arugula in a blender or food processor, then blend until smooth and creamy.
Step 5 of 6: If the cream is too thick, add a little cooking water to make it smoother without using oil.
Step 6 of 6: Drain the pasta al dente, add the cherry tomatoes and the feta and arugula cream, then mix well and serve immediately or cold.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving217 g · 1 of 3 | Per 100 g |
|---|---|---|
| Energy | 1,853 kJ443 kcal | 855 kJ204 kcal |
| Fat | 8.19 g | 3.78 g |
| of which saturated fatty acids | 4.96 g | 2.29 g |
| Carbohydrates | 75.88 g | 35.02 g |
| of which sugars | 5.37 g | 2.48 g |
| Fibre | 2.56 g | 1.18 g |
| Protein | 19.8 g | 9.14 g |
| Salt | 0.5 g | 0.23 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
