Roasted Veggie and Shrimp 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! Get ready for marinated fresh mozzarella and always-satisfying Parmesan to bring pasta bake dreams to life.
The quantities provided above are averages only.
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
285 g
Shrimp
(Contains Shrimp)
Not included in your delivery
2 tbsp
Oil*
½ tsp
Sugar*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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. Cut zucchini in half lengthwise, then into 1/2-inch half-moons. 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 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, 16-18 min.
Meanwhile, add fusilli to the pot of 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, drain, then pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat, then transfer shrimp to a plate. Re-use the same pan to make sauce in step 4.
Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then remaining Italian Seasoning. Cook, stirring often, until fragrant, 30 sec. Add crushed tomatoes and 1/2 tsp sugar (dbl for 4 ppl). Reduce heat to medium and cook, stirring occasionally, until sauce reduces slightly, 6-8 min. When veggies are done roasting, turn the oven to high broil.
Add sauce, spinach, roasted veggies and reserved pasta water to the pot with fusilli. Season with salt and pepper, then toss to combine until spinach wilts, 1 min. Transfer pasta to a lightly-oiled, 8x8-inch baking dish (9x13-inch for 4 ppl). Top pasta with marinated mozzarella and Parmesan. Broil in the middle of the oven until cheese melts and begins to brown, 4-5 min.
Divide roasted veggie pasta and shrimp between plates. Sprinkle remaining parsley over top.
