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Roasted Zucchini and Tomato Rigatoni

Roasted Zucchini and Tomato Rigatoni

with Olives and Plant-Based Mozzarella

3.5
(84)
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Tastes of the Mediterranean flavour this roasted veggie pasta. Plump olives and plant-based mozzarella add rich savoury notes to each bite.

Tags:
Veggie
•New
•Quick
Allergens:
Wheat
•Sulphites

The quantities provided above are averages only.

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

Preparation Time25 minutes
Cooking Time6 minutes
DifficultyMedium

Ingredients

serving amount

¾ cup

Plant-Based Mozzarella Cheese, shredded

170 g

Rigatoni

(Contains: Wheat)

1 unit(s)

Zucchini

113 g

Baby Tomatoes

7 g

Parsley

30 g

Mixed Olives

(May contain traces of: Soy, Milk, Sulphites)

1 unit(s)

Crushed Tomatoes with Garlic and Onion

1 tbsp

Zesty Garlic Blend

(Contains: Sulphites)

1 tsp

Chili Flakes

Not included in your delivery

2 tbsp

Oil*

½ tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories680 kcal
Fat29 g
Saturated Fat12 g
Carbohydrate96 g
Sugar14 g
Dietary Fiber11 g
Protein16 g
Sodium1020 mg
Trans Fat0.1 g
Potassium1250 mg
Calcium125 mg
Iron4.5 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 Non-Stick Pan
•8x8" Baking Dish
•Large Pot
•Measuring Spoons
•Measuring Cups

Cooking Steps

PDF
Roast veggies
1
  • 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, poke tomatoes with a fork.
  • Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
  • Add tomatoes, zucchini, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper. Toss to coat.
  • Roast veggies in the middle of the oven, stirring halfway through, until tender, 12-14 min.
Cook rigatoni
2
  • Add rigatoni 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 rigatoni to the same pot, off heat.
Make sauce
3
  • Meanwhile, drain olives, then finely chop.
  • Heat a large non-stick pan over medium heat.
  • When hot, add 1 tbsp (2 tbsp) oil, then add crushed tomatoes, remaining Zesty Garlic Blend 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.
  • Stir in olives and as many chili flakes as desired.
  • When veggies are done roasting, turn the oven to high broil.
Assemble rigatoni
4
  • Add sauce and roasted veggies to the pot with rigatoni.
    Season with salt and pepper, then toss to combine (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 plant-based mozzarella.
Broil rigatoni
5
  • Broil in the middle of the oven until plant-based mozzarella melts and begins to brown, 3-5 min. (TIP: Keep any eye on rigatoni so it doesn't burn!)
  • Let roasted zucchini and tomato rigatoni stand for 5 min.
Finish and serve
6
  • While rigatoni rests, roughly chop parsley.
  • Divide roasted zucchini and tomato rigatoni between plates.
  • Sprinkle parsley over top.
  • Sprinkle any remaining chili flakes over top, if desired. 
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