Bocconcini & Roasted Veggie Pasta
with sun-dried tomato pesto
This bright pasta brings a touch of summer to your table, no matter the month. Roasted zucchini and peppers, along with pan-fried tomatoes make a perfect pairing for mozzarella. Buon appetito!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
100 g
Bocconcinis
(Contient Lait)
170 g
Spaghettis
(Contient Blé)
1 pièce(s)
Courgette
2 pièce(s)
Tomate
¼ tasse(s)
Pesto de tomates séchées au soleil
(Contient Lait Peut contenir Soya, Sulfites, Oeuf, Poisson, Noix, Blé, Lait)
2 pièce(s)
Gousses d'ail
1 cs
Mélange d’épices aux fines herbes italiennes
(Contient Sulfites Peut contenir Sulfites, Sésame, Noix, Triticale, Arachides, Moutarde, Blé, Lait, Soya)
1 pièce(s)
Poivron
2 pièce(s)
Poitrines de poulet
Pas inclus dans votre livraison
¼ cc
Sel*
2 cs
Beurre*
0.13 cc
Poivre*
1 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
- Drain bocconcini, then cut into 1/2-inch pieces. Season with salt and pepper. Set aside.
- Cut zucchini into 1/4-inch half-moons.
- Cut pepper into 1/2-inch pieces.
- Cut tomatoes into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- To a parchment-lined baking sheet, add zucchini, peppers, Italian Herb Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast on the middle rack of the oven for 12-14 min, until veggies are tender and golden.
- Meanwhile, to the boiling water, add spaghetti.
- Cook for 12-13 min, until tender but still firm to the bite.
- Reserve 1/3 cup (2/3 cup) pasta water.
- Strain spaghetti, then return to the pot, off heat.
- In a large non-stick pan, heat 2 tbsp (4 tbsp) butter over medium heat.
- When the pan is hot, add tomatoes. Cook for 3 min, stirring occasionally.
- Add garlic. Cook for 1-2 min, until tomatoes have released their juices and garlic is fragrant.
- Add reserved pasta water.* Bring to a boil over high.
- Once boiling, reduce heat to low and simmer for 2-3 min, stirring occasionally, until saucy and slightly thickened. Season with salt and pepper, to taste.
- Add tomato-garlic sauce, roasted veggies, bocconcini and sun-dried tomato pesto to the pot with spaghetti.
- Season with salt and pepper, then toss to combine. (TIP: If sauce is still loose, cook everything together over medium heat for a few minutes, stirring often!)
- Divide pasta between bowls.
- Enjoy!