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Loaded Veggie Penne
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Loaded Veggie Penne

Loaded Veggie Penne

with Olives and Bocconcini

The clever addition of olive brine and roasted red pepper juice gives this pasta an extra layer of depth and flavour. Keep this hack in your back pocket for when you need to add an extra oomph to your dish!

Tags:
Veggie
Quick
Allergens:
Wheat
Sulphites
Milk

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

170 g

Penne

(Contains Wheat)

370 mL

Crushed Tomatoes

113 g

Baby Spinach

170 mL

Roasted Peppers

30 g

Mixed Olives

(Contains Sulphites)

1 unit

Garlic, cloves

100 g

Bocconcini Cheese

(Contains Milk)

7 g

Basil

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Italian Seasoning

113 g

Baby Tomatoes

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories690 kcal
Fat25 g
Saturated Fat10 g
Carbohydrate94 g
Sugar10 g
Dietary Fiber9 g
Protein20 g
Cholesterol55 mg
Sodium790 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Colander
Measuring Cups
Measuring Spoons
Large Non-Stick Pan

Instructions

Cook pasta
1

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. Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain.

Prep
2

While pasta cooks, peel, then mince or grate garlic. Halve tomatoes. Drain roasted peppers, reserving liquid from the jar, then roughly chop. Drain olives, reserving brine, then roughly chop. Roughly tear basil. Tear bocconcini into quarters.

Start sauce
3

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then garlic and tomatoes. Season with salt and pepper. Cook, stirring often, until tomatoes start to soften, 2-3 min. Increase heat to medium-high. Add Italian Seasoning, roasted peppers, crushed tomatoes, olive brine and pepper liquid to the pan. Season with salt and pepper. Bring to a simmer, then reduce heat to medium. Cook, stirring occasionally, until thickened slightly, 5-7 min.

Finish sauce
4

Add penne, spinach and olives to the pan. Cook, stirring often, until sauce thickens, 2-3 min.

Finish pasta
5

Add bocconcini, half the basil and half the Parmesan to the pan with pasta. Stir until bocconcini starts to melt, 30 sec-1 min. Season with salt and pepper, to taste.

Finish and serve
6

Divide pasta between bowls. Sprinkle remaining basil and Parmesan over top.