Bocconcini & Roasted Veggie with Chicken Breasts 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!
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
100 g
Bocconcini Cheese
(Contains Milk)
170 g
Spaghetti
(Contains Wheat)
1 unit(s)
Zucchini
2 unit(s)
Tomato
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Tree nuts, Soy, Sulphites)
2 unit(s)
Garlic, cloves
5 g
Italian Herb Spice Blend
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Chicken Breasts
Not included in your delivery
¼ tsp
Salt*
2 tbsp
Butter*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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!