Roasted Veggie Pasta
with Herby Fresh Mozzarella
Craving pasta but also need a good dose of veggies? You've come to the right place. This hearty veggie pasta features roasted peppers and zucchini, as well as a healthy serving of spinach. Now onto the fun stuff – it also has two cheeses! Marinated fresh mozzarella and always-satisfying Parmesan will bring your pasta bake dreams to life.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Fusilli
(Contains Wheat)
125 g
Fresh Mozzarella
(Contains Milk)
½ cup
Parmesan Cheese, shredded
(Contains Milk)
370 mL
Crushed Tomatoes with Garlic and Onion
160 g
Sweet Bell Pepper
56 g
Baby Spinach
1 unit
Garlic, cloves
7 g
Parsley
200 g
Zucchini
1 tbsp
Italian Seasoning
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
½ tsp
Sugar*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, core, then cut pepper into ½-inch pieces. Halve zucchini lengthwise, then cut into 1/2-inch half-moons.Add peppers, zucchini, half the Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast veggies in the middle of the oven, stirring halfway through, until tender, 12-14 min.
Meanwhile, roughly chop parsley. Peel, then mince or grate garlic. Cut or tear mozzarella into 1/2-inch pieces. Pat dry with paper towels. Add mozzarella, garlic, half the parsley and 1/4 tsp salt (dbl for 4 ppl) to a small bowl. Season with pepper, then toss to coat.
Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return fusilli to the same pot, off heat.
Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then remaining Italian Seasoning. Cook, stirring often, until butter melts, 30 sec.Add crushed tomatoes and 1/2 tsp sugar (dbl for 4 ppl). Bring to a simmer.Once simmering, reduce heat to medium-low. Cook, stirring occasionally, until sauce reduces slightly, 6-8 min.Meanwhile, when veggies are done roasting, turn the oven to high broil.
Add sauce, spinach, roasted veggies and half the reserved pasta water to the pot with fusilli. Season with salt and pepper, then toss to combine until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)Transfer pasta to a lightly-oiled, 8x8-inch baking dish (9x13-inch for 4 ppl). Top with marinated mozzarella and Parmesan. Broil in the middle of the oven until cheese melts and begins to brown, 4-5 min.
Let roasted veggie pasta stand for 5 min, then divide between plates. Sprinkle remaining parsley over top.
