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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. Basil pesto adds a perfect finish!

Tags:Veggie
Allergens:Milk/LaitWheat/BléSoy/SojaSulphites/Sulfite

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

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

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)3222 kJ
Calories770 kcal
Fat35 g
Saturated Fat10 g
Carbohydrate91 g
Sugar20 g
Dietary Fiber6 g
Protein25 g
Cholesterol35 mg
Sodium1040 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Small Bowl
Measuring Cups
Measuring Spoons
Strainer
Baking Sheet
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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 (use same for 4ppl). Cover and bring to a boil over high heat. Cut the zucchini into 1/2-inch thick rounds. 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 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

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. Drizzle with remaining balsamic glaze.