Our Plans
Roasted Veggie Pasta
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Roasted Veggie Pasta

Roasted Veggie Pasta

with Herby Fresh Mozzarella

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:
Low CO2
Veggie
Allergens:
Wheat
Milk

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

170 g

Fusilli

(Contains Wheat)

125 g

Fresh Mozzarella

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit(s)

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Sweet Bell Pepper

28 g

Baby Spinach

1 unit(s)

Garlic, cloves

7 g

Parsley

1 unit(s)

Zucchini

1 tbsp

Italian Seasoning

1 tsp

Garlic Salt

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

½ tsp

Sugar*

0.38 tsp

Salt*

0.13 tsp

Pepper*

sideBannerName

Nutrition Values

Calories760 kcal
Fat30 g
Saturated Fat15 g
Carbohydrate95 g
Sugar22 g
Dietary Fiber10 g
Protein32 g
Cholesterol53 mg
Sodium2200 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

Baking Sheet
Large Pot
Paper Towel
Small Bowl
Measuring Cups
Measuring Spoons
Colander
Large Non-Stick Pan
8x8" Baking Dish

Instructions

Prep and roast veggies
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. Halve zucchini lengthwise, then cut into 1/2-inch half-moons.Add peppers, zucchini, half the Italian Seasoning, half the garlic salt and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with pepper, then toss to combine. Roast veggies in the middle of the oven, stirring halfway through, until tender, 12-14 min.

Finish prep and marinate mozzarella
2

Meanwhile, 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 (1/2 tsp) salt to a small bowl. Season with pepper, then toss to coat.

Cook fusilli
3

Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min. Reserve 1/2 cup (1 cup) pasta water, then drain and return fusilli to the same pot, off heat.

Make sauce
4

Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then remaining Italian Seasoning. Cook, stirring often, until butter melts, 30 sec.Add crushed tomatoes and 1/2 tsp (1 tsp) sugar. Bring to a simmer.Once simmering, reduce heat to medium-low. Cook, stirring occasionally, until sauce reduces slightly, 6-8 min.When veggies are done roasting, turn the oven to high broil.

Assemble and broil pasta
5

Add sauce, spinach and roasted veggies to the pot with fusilli. Season with salt and pepper, then toss to combine, until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add some reserved pasta water, 1-2 tbsp at a time, if desired.)Transfer pasta to a lightly-oiled 8x8-inch baking dish (9x13-inch for 4 ppl). Top with marinated mozzarella and Parmesan. Broil in the middle of the oven until cheese melts and begins to brown, 4-5 min.

Finish and serve
6

Let roasted veggie pasta stand for 5 min, then divide between plates. Sprinkle remaining parsley over top.