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Caprese Pasta with Fresh Mozzarella

Caprese Pasta with Fresh Mozzarella

and Roasted Mediterranean Veggies

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We dare you to you resist this pasta that's equal parts cheese and veggies! Rigatoni is bulked up with roasted veggies, fresh mozzarella, and juicy tomatoes. Torn basil sprinkled over top is the perfect finish!

Allergens:Milk/LaitWheat/BléSoy/SojaSulphites/Sulfite

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

125 g

Fresh Mozzarella

(ContainsMilk/Lait)

170 g

Rigatoni

(ContainsWheat/Blé)

200 g

Zucchini

56 g

Red Onion, chopped

7 g

Basil

113 g

Grape Tomatoes

370 mL

Crushed Tomatoes

¼ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

2 tbsp

Balsamic Glaze

(ContainsSulphites/Sulfite)

1 tbsp

Mediterranean Spice Blend

(ContainsSulphites/Sulfite)

Not included in your delivery

2 tbsp

Oil*

2 tsp

Salt*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2971 kJ
Calories710 kcal
Fat34 g
Saturated Fat10 g
Carbohydrate93 g
Sugar20 g
Dietary Fiber7 g
Protein25 g
Cholesterol40 mg
Sodium700 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Small Bowl
Measuring Cups
Measuring Spoons
Strainer
Baking Sheet
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, preheat the oven to 425°F.Wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4ppl.) Cover and bring to a boil over high heat. Cut the zucchini into 1/2-inch thick rounds. Pick basil leaves from stems, keeping leaves and stems separate. Cut mozzarella into 1/2-inch pieces. Stir together mozzarella and pesto in a small bowl. Season with salt and pepper.

2

Add rigatoni to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. When rigatoni is tender, reserve 1/4 cup pasta water (dbl for 4ppl), then drain and return to the same pot. Set aside.

3

Toss zucchini with grape tomatoes, half the Mediterranean spice blend and 1 tbsp oil (dbl for 4ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven until tender, 10-12 min.

4

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4ppl), then onions, basil stems and remaining Mediterranean spice blend. Cook, stirring occasionally, until onions soften, 3-4 min. Add crushed tomatoes and half the balsamic glaze. Cook, stirring occasionally, until sauce is slightly reduced, 7-8 min.

5

Remove basil stems from sauce and discard. Stir sauce, reserved pasta water, roasted veggies and Parmesan into the large pot with rigatoni. Season with salt and pepper.

6

Divide pasta between plates. Top with marinated mozzarella. Tear over basil leaves, then drizzle with remaining balsamic glaze.