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Roasted Veggie Pasta

Roasted Veggie Pasta

with Herby Fresh Mozzarella

Custom recipe
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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! Marinated fresh mozzarella and always-satisfying Parmesan will bring your pasta bake dreams to life.

Tags:Veggie
Allergens:Wheat/BléMilk/Lait

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

170 g

Fusilli

(ContainsWheat/Blé)

125 g

Fresh Mozzarella

(ContainsMilk/Lait)

½ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

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

Not included in your delivery

2 tbsp

Oil*

½ tsp

Sugar*

0.38 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories820 kcal
Fat34 g
Saturated Fat14 g
Carbohydrate96 g
Sugar22 g
Dietary Fiber11 g
Protein37 g
Cholesterol38 mg
Sodium1730 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
Utensilsarrow down iconarrow down icon
Large Pot
Paper Towel
Small Bowl
Measuring Cups
Measuring Spoons
Baking Sheet
Colander
Large Non-Stick Pan
8x8" Baking Dish
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 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.

2

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.

3

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.

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.

5

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.

6

Divide roasted veggie pasta between plates. Sprinkle remaining parsley over top.